Italian Bread Crumbs Recipe

Well, here we are again. I can't believe it's that time of year again. What you may ask? Why it's meatball-making season. It's the time when the family (mainly Enzo and I) get together and make meatballs of varying sizes for freezing. They will be used for a variety of meals during the work week.

We don't really have a set time of the year to make meatballs. It just seems like a good time to do it now before the work and school year begins. We love to use the meatballs in tomato sauce. We also love it in Italian Wedding Soup (recipe to be posted soon). It's become a tradition for all of us to come around the kitchen island and make the round meaty balls-little hands and big hands rolling and forming orbs as big as golf balls or as little as marbles.

In order to bind the meat together you need bread crumbs. Until recently we have used those blue canisters of prepared, processed, you need a chemistry degree to read the ingredients bread crumbs that are sold in stores. After reading the list of ingredients for this product I decided I didn't want this in our natural kitchen, because well, it seemed so unnatural. It's so easy to make seasoned bread crumbs. I make a whole bunch of this stuff. I use what I need and freeze the rest of it.

Frugal Hint: I save the family's unwanted bread (the heels, the crusts, the stale, and the unwanted cutouts from bento sandwiches) in a Ziploc baggy and freeze it until it is needed.