I used Italian breadcrumbs and added some minced garlic (the jarred kind and drizzled some of the juice in as well). I would recommend dicing the onions into itty-bitty pieces otherwise your meatballs look like they have tumors. I cooked on 400 for 11 minutes and then down to 385 and threw in a loaf of ciabatta. I then cut off a chunk of ciabatta, sliced it in half, sprinkled on Provel (yes, Provel, not provolone)and more minced garlic and heated up tomato sauce from The Hill. Then I sliced two meatballs in half, placed on burn-the-roof-of-your-mouth Provel cheesy bread and smothered in tomato sauce. Mmmmm. Almost as good as Fassi's.
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I used Italian breadcrumbs and added some minced garlic (the jarred kind and drizzled some of...