Next time you grab lunch out, save the roll that comes with your soup or salad and use it for bread crumbs. Bread can be anywhere from a day to few weeks old; as long as it’s not moldy, its fair game. Simply decrease baking time if bread is more stale. These homemade breadcrumbs were originally used for meatballs, and I found they made them more tender than store-bought bread crumbs. Read the original post here.
Alex Milling is a recent graduate of Northwestern University and cannot wait to try another meatball shop recipe.
Makes 1/2 c. of bread crumbs
1 large roll of old bread – in-stock
Preheat the oven to 300°F. Bake bread 10-15 minutes, or until dry. Place dried bread in a double layer of plastic bags. Crush with rolling pin until bread turns into large crumbs. Pour large crumbs into food processor and pulse until finely processed.
Store in zip lock bag until you need to use.