Ok, so, my daughter and I were watching Throw Down with Bobby Flay yesterday and he
goes to Long Island where this guy's making meatballs that everyone is raving about.
After that, she and I both had a hankering for some meatballs that we didn't have to
look at through a television screen. I noticed that everyone really seemed to like
the texture of the meatballs that the guy was making. He added 4 eggs. Double what I
usually add. Hmmm. Maybe there's something to this.

Here's what I used:
3/4 lb ground beef (sirloin that my dad ground)
1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
4 eggs
1/2 onion, grated
a couple handfuls of parmesano reggiano and pecorino romano (combined)
1/2 handful parsley
1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff, San
Marzano tomatoes, onion, garlic, basil)

Very lightly tossed it all together, and used a cookie scoop to make the balls. Baked
about 10 min @ 425*f, then added to the sauce, where they simmered for 15-20 minutes
while the pasta cooked.

Tossed about a cup of the sauce with the pasta in a dish with some more of the
cheeses (a small handful) used in the meatballs, then topped with the meatballs and
more sauce, and a sprinkling of parsley and more cheese.

The result: The meatballs were delicious!! Flavorful and tender, not dense or hard at
all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.

kimberly