This recipe makes a double batch because I like to freeze the leftovers for later. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread. Also add in some garlic, pepper, basil, parsley, and an egg to keep it bound together. For a shortcut, Kelsey Nixon uses frozen meatballs and jarred sauce as the filler in her egg rolls.
I had my eyes on these since the recipe came out and finally had time to make them tonight. We’ve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. Oh, and if you love slow cooker recipes, be sure to also check out my recipe for Slow Cooker Chicken Parmesan It’s so good!
Michael’s five-star recipe is a sure-fire stunner, with plump beef meatballs and al dente spaghetti. My granddaughter loved the sauce and everyone …Read more