- ½ c breadcrumbs per lb
- 1 egg per lb
- 3-5 garlic cloves per lb (chopped fine)
- parsley flakes to taste
- Loccatallio’s Romana cheese to taste
- sharp grated
- pepper, garlic pwd (salt?) to taste
Season breadcrumbs and put enough water to moisten them. more the water = softer m.balls. Beaten eggs go in last. Mix well. Roll. Bake in 400 F oven 15 to 20 min.