Being the youngest of five children in a food obsessed family, I am incapable of making small portions of anything. So, when I roll meatballs, I roll a lot of meatballs. You can always freeze therm and it’s always a good thing to be able to pull a bag out of the freezer in the morning for dinner that night. I keep the ingredients simple, so they compliment the ‘gravy' that they are swimming in. Three directions; mix, roll and bake.


  • 4 lbs hamburg 
  • 1 large round container of panko bread crumbs 
  • 1 cup of grated romano cheese 
  • 1 bunch flat Italian parsley 
  • 5-7  eggs depends on the size
  • A bowl of warm water to dampen hands for rolling
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