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Sunnyvale, California

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Reviewed Grandma Maronis Meatballs 100 Year Old Recipe

Feb 19, 2012 in Food Network Community Toolbox on

These meatballs are delicate, tender and tasty...never spongy or heavy. I up the meat to 1.5 lbs (sometimes add 1/2 of ground veal) and cut the eggs back to 3 if very large, otherwise, the meatballs are a bit loose and fall a bit flat in the over while you bake them. Also, found that the finely grated romano you can get from a deli (vs. grating o...

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