Baseballs
"A very large version of a great tasting meatball.
Best when baked on parchment paper."
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 slices dry bread
- 1 lb ground beef
- 2 eggs
- 1⁄2 cup parmesan cheese
- 2 tablespoons parsley
- 1 minsed garlic clove
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 dash pepper
directions
- Soak bread in water 2 to 3 minutes squeeqe out the water.
- Combine soaked bread with remaining ingrediends.
- Form into small balls (about 20) or baseballs(6 to 8).
- Bake these in an oven then add then add them to your sauce.
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RECIPE SUBMITTED BY
My favorite cookbook of all time is The New Orleans Resturant Cookbook by Deirdre Stanforth which not only includes recipies from great New Orleans restaurants but breif histories of them as well. Written in 1967 it is still in print.
Another book I cherish is the Brennan's Cookbook by Hermann B. Deutsch. History and recipies.Ed. also by Miss Deirdre. Published in 1961, long out of print. Pet Peeves: Oysters Rockafeller not served on a rock salt bed.
