Ingredients
1 pound 80/20 ground beef.
2 slices of bread.
Buttermilk to moisten bread.
2 T Romano cheese, grated.
2 eggs, beaten.
2 T of minced It. Parsley.
S & P
Preparation
Moisten bread with buttermilk. Squeeze excess buttermilk from bread. Tear bread into small pieces. Combine bread pieces, cheese, eggs, parsley, and S & P. Mix with ground beef by hand.
Form into into balls about a dozen. Refrigerate formed balls for approximately 20 minutes.
Brown on all sides.
Refrigerate again and add to sauce the last hour.
Chilling helps meatballs stay intact.
