These delicious meatballs get even better the next day and my whole family loves them. They are great to make ahead of time because they taste even better after they have been left to rest for a while to soak up the sauce. I sometimes make this at lunchtime and let it cool and then reheat for dinner. Serve them on their own or as a sauce with pasta.
My family really did *not* like this recipe. Originally, I thought perhaps I had accidentally switched some of the measurements, since some of the flavours were overpowering to the point of being sickening. Perhaps it was the steak sauce brand that I used. The meatballs were okay (but I would reduce the amount of curry by at least half). My sister actually suggested rinsing the sauce off them. - 17 Jan 2006 (Review from Allrecipes US | Canada)
We really wanted to like this recipe. We love when people combine common flavors in uncommon ways! But in our opinion the curry in the sauce was a terrible choice. - 11 Sep 2006 (Review from Allrecipes US | Canada)
These were really good. I did make a couple of (I think) small changes. I did not have enough worcestershire (and thought 1/2 cup would have been too much, anyway), so I drained the bottle I had and ended up with about 2TBS. Also, I forgot the garlic. Otherwise pretty much as written. Served them with Farfalle (bowtie) pasta. The meatballs had a distinctive (and I mean that in a good way) flavor... warm without being overpoweringly spicy... with an excellent texture. Will definitely make again. Good for a potluck ... and I migh not even need to provide pasta ... the sauce is so good! - 27 Jan 2010 (Review from Allrecipes US | Canada)