I just love these. I basically made them the same except I used Italian seasoned breadcrumbs and didnt add the Italian seasoning. I kept them after cooking in the fridge. I am a vegetarian and I found the consistency of these remarkably like meatballs I had while growing up. So I tried a batch using basil, oregano, and marjoram. I cooked up some pasta about a day later (because the consistency of meatballs comes after a day or so in the refrigerator) and used these as meatballs. I no longer miss meatballs with my pasta. They were fantastic. So from now on along with the forty I make that are a little over an inch in diameter, I will make some larger ones, maybe twenty or thirty, for meatballs. Thank you for this recipe that I will be sharing with friends. I know even my non vegetarian friends and relatives will enjoy them.
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I just love these. I basically made them the same except I used Italian seasoned breadcrumbs...