I made these the other night and they were a huge success. I put them in the marinara sauce, served over spaghetti. However, I am anxious to do toasted,garlic bread hard rolls for meatball sandwiches. They were delicious, and made somewhat larger to accomodate the mozzerella inside of them. Yummy! A real man-pleaser, as my sons were especially delighted, but even my daughters and I really enjoyed them!
1Place evaporated milk in a pyrex cup, or small bowl. Break bread into small pieces and put to soak in the milk. Prepare a baking sheet with aluminum foil, shiny side up, and vegetable spray (I prefer Olive Oil). Chop up a 1/2 a pound block of Mozzerella cheese and set aside into 1/2 inch cubes. Grate the remainder of the cheese and set aside.
2Prepare a baking sheet with aluminum foil, shiny side up, and vegetable spray (I prefer Olive Oil). Chop up a 1 pound block of Mozzerella cheese into 1/2 inch cubes. Using your hands, ocmbine all of the ingredients in a large enough bowl.
3Form meat mixture into 1 1/2 inch balls, inserting a cube of cheese, pulling the meat around it, to encase it inside of the meatball.
4Place meatballs, not touching on the prepared baking sheet. Bake at 350F for about 20-25 minutes. While baking, make and heat up the marinara sauce (may use prepared sauce); and keep it warm.
5Spread butter on (garlic and parmesan cheese stirred into butter-to taste). Fry rolls on a grill or griddle. Load up rolls with meatballs, top with marinara sauce and grated mozzerella. Enjoy!!