Love these meatballs, Jen! Instead of Italian bread crumbs I use a mixture of Panko bread crumbs and corn muffin mix (half and half of each). Just a preference...not a huge fan of regular bread crumbs. The corn muffin mix really makes the meatballs moist. I also cut the parm cheese by about half simply b/c I'm not a huge cheese fan...so this is the perfect amount for me. I just use dried parsley instead of fresh (that's what I usually have), and I add a little powdered garlic and extra salt to the meatball mixture. For the sauce, I start with one can of diced tomatoes (garlic and basic if I have it), one small can of tomato sauce, and then one small can of paste. I use dried oregano and cut way down on the sugar (only about a Tbsp. or so). I then add a bottle of Newman's Own marinara sauce to the whole mix. I've tried it both ways (like the original recipe) and they are both great...I prefer to add the bottled marinara sauce as it adds richness and cuts down on time. This is usually a Friday night meal, and I usually don't have much time on Fridays to cook. Love this recipe, thanks!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?