Ingredients:
10 or more pounds of ground meat since this will depend on how many
people you’re feeding.
Eggs (one egg per pound)
¾ cup of Parsley flakes
6 tablespoons of granulated garlic
1 cup of parmesan cheese
4 ¼ cups of bread crumbs
¾ cups of water
salt 2 tablespoons
The how to portion of it:
Take a mixing bowl and put the meat in. Take the eggs and then
mix them in first and then everything else one at a time. Take a
sheet tray or whatever you plan on cooking them in and roll them into balls.
Then get your oven/open fire/ or whatever you are cooking them into up
to at least 350 degrees F and cook them unitl they are cooked through or
cooked well to you.
Variation:
Okay here are my fun things to keep in mind. No eggs, heck no
problem. Use scotch (preferably single malt kinds) or a commercial
mead or marsala wine. This will bind like the way that the eggs do and
give it a rich flavor. You know what that’ll mean, yep reserve some
for yourself else you won’t get any. ?
Assim’s revised version:
Same how to when it comes to cooking it but slightly different ingredients:
10 or more pounds
½ Cup of single malt scotch (again depending on how much you
use depends on how many pounds of meat you use).
6 tablespoons of chopped garlic (sometimes this is all the grocery
stores have at the time)
¾ cups of parsley flakes
¾ cups of water
4 cups of bread crumbs (although not really needed it rather does a
nice job in it)