I make this recipe every time I make meatballs, but I change a couple of things (I hate when reviewers do this, too, but it helps when you don't have everything in the kitchen):
I use only ground beef, I never have the parsley so I leave it out, canola oil instead of olive, I will sub in a little milk or half and half for some of the water, and Trader Joes Romano/Parmesan mixture (the one off of the shelf) instead of just fresh Romano. I have used both regular Italian bread crumbs and gluten-free bread crumbs, and they both come out delicious. I make the gluten-free ones when my gluten-free people come over - they love it with the Udi's gluten-free bread and mozzarella cheese. Yummy gluten-free meatball parm!
I brown them in the oil and then the key is using Rao's Marinara pasta sauce to let it simmer for an hour or so (the next day it's even better.) The sauce is on the expensive side, but it is truly the best sauce for meatballs.
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I make this recipe every time I make meatballs, but I change a couple of things (I hate when...