Transfer baked meatballs to simmering marinara sauce (recipe below) and continue to simmer over low warmth for minutes. Parmesan cheese has SO MUCH FLAVOR which ultimately transfers to your meatballs.
I first dry stale bread by slicing bread into three/4″-1″ cubes and toasting it in a 300 F oven for about 15 minutes. I let them cool for about 15 minutes then store in a ziplock bag. Once dried like this they final indefinitely and are good for dressing, bread pudding or croutons. To make crumbs I put some in the food processor. For Italian seasoned bread crumbs I add Italian seasoning or some dried parsley, thyme, basil and oregano.
It’s essential to use freshly grated parm (not the bagged stuff) for the easiest outcomes. I can’t imagine moistening my meatballs with water. Milk (richer and full of flavor) will give a a lot better tasting meatball.
Working in batches, … Read More