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    Papa Villadi

    Member since Dec 2010

    Chef #1762916

    From United States

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    2 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Italian Meatballs

    Handle
    Friday, Dec 17, 2010 on Food.com
     |  4 Reviews  |  By Chef Kiddle
    LinMarie says:

    "Chef K,

    I do mine pretty much the same but include: 1/2 lb. pork sausage, 3 or 4 eggs (as the binder), use 1 cup of regular breadcrumbs, 1 cup grated parmesan/romano, and about twice as much of the seasonings - yield about 21-25 decent-sized meatballs that I brown in olive oil in my cast iron frying pan on the stove top before snding them..."

    Reviewed I Hate Ricotta Meat & 2 Cheese Stuffed Shells

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    Friday, Dec 17, 2010 on Food.com
     |  (3 people found this helpful) |  87 Reviews  |  By TheDancingCook
    LinMarie says:

    "Yep, I'm not a big ricotta fan either. My recipe is a variation of yours in that I combine (cooked) lean ground beef and ground pork with my eggs, cheeses (I use parmesan, asiago, sharp provolone), bread crumbs, spices (oregano, sweet basil, parsley, salt & pepper), minced garlic, minced onion, and spinach filling before putting those big boys dow..."

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