"These are fantastic. I used ground turkey, cut the sugar to less than a 1/4 C & served them over egg noodles. Loved the idea of browning the meatballs in the oven first. It prevented them from falling apart. I also omitted the tomato paste; didn't think it needed it."

"Fantastic! Since they've started marketing delicious time-saving tomato sauces with wholesome ingredients, I no longer make my own. I poured Giada's Tomato Basil Pasta Sauce over these meatballs & simmered for 30 min. They were amazingly good."

"You can make this recipe even easier if you're in a hurry -- switch out the sauteed onions for dehydrated, toasted onions. Just follow Alton's recipe (except I use Greek yogurt -- can't tell the difference & it's much healthier), but sprinkle in a generous amount of the dehydrated onions, instead of sauteing. You can find them in the grocery spi"

"Why, in this day and age, with all our knowledge regarding artery-clogging animal fat, would anyone put chicken fat in dumplings? It's disgusting. That's a 50's thing. Most of us have progressed far beyond the Folger's coffee tin loaded with animal fat, stored under the kitchen sink. A huge reason we cook for ourselves is to control what goes "