That’s how I make them (using parmesan in place of breadcrumbs), baked in the oven. I use sausage meat - I imagine a lower-fat ground pork would be slightly better if you’re going to eat them cold (though they’re still perfectly palatable).
That’s how I make them (using parmesan in place of breadcrumbs), baked in the oven. I use sausage meat - I imagine a lower-fat ground pork would be slightly better if you’re going to eat them cold (though they’re still perfectly palatable).
