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Italian Meatballs
I'm never making my old recipe again! These were approved by my picky eaters, and I loved them too, as did most all reviewers. So, like all recipes, modify as you need. I used everything listed, corrected for 2 lbs beef, used 2-3 cloves bottled garlic, italian seasoning, and absolutely approve of the onion soup mix. I kept wanting to add milk or egg, but you don't need it. I made about 50 big bite-sized meatballs, and only baked them for 15 minutes. Drained and used paper towels to remove excess oil, then put them into spaghetti sauce for 20 minutes--PERFECT!
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Reviewed On:
Nov. 23, 2009
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