Posted 6/11/2010 6:35:04 AM
I think this is a must try for anyone, it is a great, fabulous, wonderful recipe. I, as most, make a few changes, but don't change anything on this recipe till you have made it, very good. I always use two eggs per pound of meat and I only use ground meat that is only 7% fat. Instead of milk, I buy a can/jar of pasta sauce of choice and add 3/4 cup per 1 1/4 pound of ground meat. I also like to add some finely chopped cilantro, but you should use parsley, less you know already. I use the finely chopped onions and I also add at least one finely minced garlic clove to mine. And I use the Italian Style Progresso Bread Crumbs (love them), but I only use 1/4 cup and 1/4 cup Kretschmer Wheat Germ (love it also). The big surprise is the mozzerella cheese stuffed inside.... whether meat balls or muffin sized meat loaves, you will love it. Make sure you use good quality cheese that melts well. I buy the big chunks and cut into tiny squares, so I have enough to eat while I cook the meatballs. I just love cheese..... oh yeah, then you have enough pasta sauce to coat the meatballs for appetizers or your main course.... you will love either this original or my version.