Loved it! Doubled the quantities, making 12 proper, half-fist-sized meatballs; baked at 325 for 20 then 350 for 10 minutes; and used a more generous pinch for the seasonings.
The temp/time alteration was because my pans tend to overcook (nonstick and dark), and the meatballs were huge so I wanted to cook for 30 minutes but did not want them to be overdone.
Do use the inside of the baguette for breadcrumbs. Just stick the bread pieces in a food processor/magic bullet. What I love most about this recipe is I didn't have to run to the store for anything.
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Loved it! Doubled the quantities, making 12 proper, half-fist-sized meatballs; baked at 325...