BelGioioso Romano Cheese and 34° Crispbread Meatballs – Marcella The Cheesemonger International Guilde des Fromagers
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BelGioioso Romano Cheese and 34° Crispbread Meatballs

Adapted from Bobby Flay’s Grandma Maroni’s 100 Year-Old Meatball Recipe

The Lady is really good about using ingredients she has in the kitchen rather than rushing off to Freddy’s every time The Man issues a last-minute special dinner request. Last night it was “Just some good ole spaghetti and meatballs”. The Lady headed to the laptop and found the above referenced recipe and adapted it as follows:

Ingredients:

Preparation:

Mix all ingredients, except the EVOO, thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball.

Heat saucepan to medium heat.

Add EVOO to saucepan.

Add meatballs to EVOO and brown well without over cooking.

Serve with your favorite pasta and simple marinara sauce.

6-8 Servings

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