What I did was I let the final icing layer set at room temp for several hours prior to putting it in the fridge. I let it set overnight and then when I took it out I let it get to room temp (approx 1 hour) then cut with a paring knife.

Added some sauteed chopped mushrooms and onion / If you use sausage, regardless of whether it is pork or turkey, you don’t need to add any seasoning because it’s already in the sausage. / McCormick’s has a great “Montreal Steak” seasoning that I sprinkled on top of each meatball /
Reviewed on Dec. 01, 2010 by chefkrause

i made packet of spanish rice,put it in baking dish with diced tomatoes mixed in. then i put the meatballs on top and covered them with enchilada sauce and grated cheese. baked at 350 just log enough to heat through.

The first time I made it I used chocolate Ovaltine (not the regular Ovaltine, but chocolate flavored because that was what I had on hand. The second time I used chocolate Nesquik (with 25% less sugar). Also used splenda granular instead of sugar and lite nondairy creamer. Since I like my chocolate drinks ‘strong’, I used about 2/3 cup of water rather than 3/4.

I used crushed Ritz crackers instead of cornbread crackers. For those that think it may be bland, sprinkle some red pepper flakes on. / I added 3 cups of ham in it

The meringue powder is in the Cake/Wedding/Party section at Wal-mart / 2c sifted confectioners sugar, 4 tsp light corn syrup, 1/2 tsp vanilla, 4-6 tsp milk (start with 4, add more if necessary). The corn syrup allows the icing to dry to the touch and stay shiny, but it doesn’t get crunchy hard like Royal icing. Be sure to keep your icing covered when you are not working with it as it dries quickly. I usually mix small color batches in 8 oz margarine tubs.

I added a dash of crushed red pepper flakes for a little kick, but not too much.

I would add some more seasonings to this.