Yield: 5-lbs. of meatballs
Italian Romano Meatballs
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 5 pounds ground beef
- 1 container Romano cheese (5-oz.)
- 1 container bread crumbs (15-oz.)
- 2 cups fresh parsley, chopped
- 8 eggs, slightly beaten
- 2 tablespoons kosher salt
- freshly cracked pepper to taste
Instructions
- Mix all ingredients together thoroughly.
- Form into balls of desired size and refrigerate if using immediately.
- If you plan to freeze your meatballs, I've found the most successful method is to line them up on cookie sheets and place the whole sheet in the freezer. Once the meatballs are frozen solid, they can be transferred to large Ziploc bags so you can pull out the amount needed for any given meal.