Recipe by amanda1432
"The ingredients in this dish are similar to the ones my mom uses to make meatballs--tomatoes, ground beef, cheese, and herbs bound together with eggs. A great way to use dried-out leftover bread."
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1 (14.5 ounce) can
diced tomatoes, drained
red pepper flakes
day-old bread, cubed
low-sodium chicken broth
grated Romano cheese
I wasn't sure what to expect with this recipe. It is really good, easy, and flavorful. I did use more ground beef than it called for. I used a whole pound because that is what I had defrosted. I think next time I will again use the whole pound. Thanks for a really good recipe.
My husband made this recipe and followed it exactly. It smelled really really good while it was cooking but we had a few complaints about the taste. It needed more meat (or less bread)and it just seemed as if something was missing. Maybe some shredded mozzerella cheese? I'm not sure but I'm not going to find out because I don't plan on making it again. Sorry.
This was very tasty and incredibly easy! I could incorporate all 4 food groups and my kids had no idea - they just knew they wanted more!
This recipe is a really great idea and a bit of a retake on something my mom used to make which was savoury bread and butter pudding, but this is better because everything is nice and moist. I cheated a lot and used a packet of pre-cooked spaghetti mince which I make in huge quantities and keep in the freezer for quick dinners, but which has all the ingredients required for the mince in this recipe anyway. I chopped some extra fresh tomatoes and threw those in to up the veggie content. I used leftover hotdog rolls, cubed. I also used 4 eggs, milk and no stock. I then microwaved it, covered, for about 6 mins. Added grated cheese and then 2 mins more. Fab idea!
This was really good, and a nice change from pasta. I would double the recipe (and we're only a family of four with one picky eater). I threw in some shredded mozzarella and used two eggs instead of three. The wine gives a great flavor.
This recipe was OK - my husband said he would eat it again (so I'll give it 3 stars) but I don't think I'd make it again. It seemed too similar to an egg & bread breakfast casserole that I make to have all the "meatball" ingredients.
I'm giving this three stars because I was the only one in my family who liked it. My husband said it was ok, but asked me not to make it again.
I thought it was good, a little too much bread but very flavorable.
WOW! I have to admit that the recipe didn't sound that great to me, but I just had to try it. I am glad that I did! It is not only a quick and easy recipe, but very delicious as well! I was surprised at the wonderful flavors of the dish. Instead of diced tomatoes, I used a thick tomatoe sauce (great way to use leftover meatballs and spaghetti sauce as well). Since I omitted the red wine, I increased the chicken broth to 3/4 cup to balance the liquid ingredients. I poured the chicken broth on first, then the egg mixture, and then the meat mixture, mixing gently after each addition. Let the mixture sit for a few minutes before placing in oven so that more of the liquids can be absorbed by the bread. Baked for 30 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Meatball Bread Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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