Very good recipe, although I did alter it a bit. Used half beef & half pork. I didn't have romano cheese, so used parmesean, powdered garlic instead of minced, used Italian seasoning instead of the parsley, added 1/4 tsp of red pepper for a little kick, used a half cup of beef broth in place of the water, and I baked my meatballs rather than frying. A cup and a half of water seemed to be way too much. My meatballs held up well baking as well as when I placed them into my pasta sauce. They are very tender and have a great flavor. The recipe made enough that I was able to get 40 nice size meatballs, half for now and half for later.
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Very good recipe, although I did alter it a bit. Used half beef & half pork. I didn't have...