These were great and lend themselves to having with either potatoes & vegetables or noodles & a sauce. We had them with a lemon & herb couscous & tossed green salad. I followed the recipe except I only used one egg for dipping in before crumbing. I had no trouble with rolling them. I always wet my hands a little to do this job and have found it always works for me. Thanks for posting such a great recipe....well worth the time in making them. One thing I may try next time is baking them in the oven as I plan to double the recipe for a crowd. I made 36 from this recipe as stated:)
We enjoyed these quite a bit. They were a little trouble to roll as the meat mixture was very wet & sticky. I also ended up with 20 meatballs so I must have made them larger than suggested. (Mine ended up about walnut size.) I did skip the eggs at the end. I just rolled the meatballs in cracker crumbs. Also, I took the photo as soon as they came out of the pan and you really can't see the cheese center, but I found that by the time they were served the cheese had set back up a bit and was very visible. I think I might try adding some diced jalapeno next time to the cheese mixture....I think it would be a good option. Thank you for sharing your recipe!