DampCharcoal
Executive Chef
Elf, I made the big meatballs about a week ago and as usual, I just threw the ingredients together until it looked right. It went something like this:
1 1/2 lbs ground beef
2 eggs
1 1/2 cups bread crumbs (WAY too much, will explain later)
1/3 cup grated parm
1/4 cup milk
seasoning to taste (garlic powder, basil, oregeno etc.)
Mashed it all together, rolled into balls slightly smaller than a baseball and baked for 45 minutes at 400F. I was wanting the massive, soft meatballs that a local restaurant serves and figured the extra bread crumbs would do the trick. I guess I forgot to turn my brain on cuz the meatballs were severely cracked and dried out VERY quickly. Should have added more milk, I guess!
Just thought I'd share this moment of stupidity with you.
1 1/2 lbs ground beef
2 eggs
1 1/2 cups bread crumbs (WAY too much, will explain later)
1/3 cup grated parm
1/4 cup milk
seasoning to taste (garlic powder, basil, oregeno etc.)
Mashed it all together, rolled into balls slightly smaller than a baseball and baked for 45 minutes at 400F. I was wanting the massive, soft meatballs that a local restaurant serves and figured the extra bread crumbs would do the trick. I guess I forgot to turn my brain on cuz the meatballs were severely cracked and dried out VERY quickly. Should have added more milk, I guess!
Just thought I'd share this moment of stupidity with you.
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