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We made these to go with my speghetti sauce. The flavor was there, but I would of perfered a much firmer meatball Thus the 4 stars. I used freshly grated Parmesian cheese and was worried about the amount. They turned out good and the cheese did not overpower the meatballs I doubled the recipe and had a little problem with soaking the bread for 1-2 minutes. The bread was almost impossible to rip up. After a couple of slices, I did a quick duck and it was better. The last three slices I tore up dry.
These are fantastic! I did sub Parm cheese for the Romano, dried parsley for the fresh, and soaked the bread in milk instead of water~sooooo flavorful& held together perfectly~my new fav~ PeggyLynn