1 pound ground chuck
1/2 cup grated Romano
1/4 cup chopped parsley
1 tsp. granulated garlic
1 cup Italian bread crumbs
1 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350.
On a cookie sheet, add water, then foil, then a little more water. Mix the above ingredients in a large bowl. Roll out the meatballs.
Bake for approx 45 minutes. Once cooled, refrigerate the meatballs.
Then, to serve: Boil water in a large pan. Take a meatball, make a hole through the center of it and add approx 20 pieces of spaghetti. Drop in boiling water for approximately 15 minutes. Once cooked, remove from water and plate immediately, along with sauce, bread sticks, garnishes of your taste, Romano cheese.
Fun and flavorful on a rainy day.
Presented by: Jay Barnard, Metro Pizza