I altered the ingredients and cooking method a tiny bit, so I'd give the version I made a 4.5, but I'm confident that if this were followed exactly they'd be a 5. These turned out yummy.
My changes: I only used 1 pound of 80/20 ground beef so I halved the rest of the recipe (it yielded about 23 meatballs) and replaced the Romano with some shredded Parmesan I had in the fridge. I also nixed the oil since I baked them in the oven. I baked them on a foil-lined cookie sheet at 325 degrees for about 25 minutes, then I put the oven on broil and let them cook for a minute or so. They were very juicy but I could've left them on broil a little longer to get them crispier.
This was served over whole wheat penne with an out-of-the-jar version of tomato-pesto sauce... So yummy and relatively quick! I will be eating some leftover meatballs in a sandwich for lunch.
Was this review helpful?
1 user found this review helpful
I altered the ingredients and cooking method a tiny bit, so I'd give the version I made a 4.5,...