Ingredients
1 whole Egg
2 whole Large Garlic Cloves, Minced
1/2 cups Grated Parmesan Cheese
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Fine zesting and grating for citrus, spices, hard cheese
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Fine zesting and grating for citrus, spices, hard cheese
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 degrees . beat egg lightly. mix all ingredients, reserving the last 1/2 cup of bread crumbs in a large bowl. using a scoop or a spoon, divide out equal portions of the meat mix and roll into balls. roll into the reserved 1/2 cup bread crumbs and place into greased mini muffing tins. bake at 350 degrees for 25 or so minutes until bread crumbs begin to brown and meatballs are cooked through. serve atop a pile of spaghetti and sauce with a side of garlic toast or cheese bread. provide plenty of napkins.