I made some modifications and doubled the recipe thinking I'd freeze half for the future (more on that later). I used 2 c. of a leftover brown rice blend, one lb. of 85/15 ground beef, reduced the cheese to about 1 1/4 c. TOTAL of mozz & manchego (no parm on hand), added an egg to the mixture to help bind it (I'm glad I did; decreasing the cheese meant it wasn't holding together particularly well), browned the beef w/o oil, drained it, THEN added the 4 cloves of garlic & sauteed for a few seconds. Thanks to other reviewers, I added about 3/4 tsp. each of oregano and basil. I only used 2 eggs for the egg wash and used seasoned bread crumbs. I used an ice cream scoop and made 18 meatballs total. So much for freezing some for the future! My husband ate 8 (!!!) and we had a total of 3 left over -- which mysteriously disappeared before dinner the next night. My sister made it, using 1.5 lbs. of beef and her family nearly ate every meatball, too (she stopped counting how many her 3 yr. old ate). I don't know how this could feed a family of four using the standard recipe. I'll make it again, and soon. It's time consuming, but if you split up the work it's easily done in advance.
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I made some modifications and doubled the recipe thinking I'd freeze half for the future (more...