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Showing 1-4 of 4
on August 16, 2010
Just made these and they are fantastic - used exactly what the recipe called for -This is definitely a keeper thank you Chef Kiddieperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 08, 2009
youv'e found the perfect meatball look no further just a great tasting gives the fravy you use more wonderful flavor,thanksperson found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 30, 2006
I made these tasty meatballs for PAC 06. They are SO nummy and packed full of flavor !! I tried a couple but the rest got frozen for dh while I am away in Canada for 4 wks. I think if you were to use plain bread crumbs you would lose so much of the flavor. The cheese mixture adds just the right amount of zip to the meatballs. Thanks Kiddle !!!!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Papa Villadi
on December 17, 2010
I do mine pretty much the same but include: 1/2 lb. pork sausage, 3 or 4 eggs (as the binder), use 1 cup of regular breadcrumbs, 1 cup grated parmesan/romano, and about twice as much of the seasonings - yield about 21-25 decent-sized meatballs that I brown in olive oil in my cast iron frying pan on the stove top before snding them off to the "marinara pool" with the rest of the gang.
Serving Size: 1 (101 g)
Servings Per Recipe: 6