On Sun, 26 Jun 2011 04:03:04 -0400, "Christopher M."
> wrote:

>
> "Goomba" > wrote in message
> ...
> > Christopher M. wrote:
> >
> >> I find that some herbs take away from the meatiness of some dishes. (Once
> >> I got a meatball that had a ton of parsley in it. They should have called
> >> it a parsley ball.) But I think salt, pepper, and onion would all enhance
> >> meatiness. Garlic too.
> >>
> >>
> >> W. Pooh (AKA Winnie P.)
> > good meatballs demand parsley in them! Some, not so much that it is
> > disarming but geeesh... you gotta have *some*!
>
> I think that would depend on how meaty someone likes their meatballs.
>
I've never considered parsley in meatballs. I don't put breadcrumbs
in them either and I use less egg than most people do because I don't
like the way bread and eggs change the taste of meat. The last thing
I want is "the meatloaf effect" in meatballs. In fact, I don't do
that to meatloaf either.

--

Today's mighty oak is just yesterday's nut that held its ground.