Nancy2 wrote:

>> 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)

>> 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
>
> ...sounds like ground meat souffle balls - lots of eggs for 1 lb. of
> meat. Still, if you liked them, that's what counts.
>
> N.

I saw that Throwdown episode. The Non-BobbyFlay guy made some huge
honkin' meatballs, IMO. I like mine a bit smaller and love a raisin in
the middle.
Also the above recipes seems in need of a little seasoning like some
oregano or something? I personally would decrease the onion and add
garlic. With all those eggs in just a pound of meat as well as some
sauce, I can't imagine how well they'd roll and brown up? I always brown
mine in a pan stove top but am not against trying to bake them.