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.
>>>
>> 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.

Whaddaya mean how meaty, if someone didn't like meaty they'd not make
MEATballs. I don't think all meat balls need parsley, sweedish
meatballs would contain dill, sweet n' sour meatballs do fine with any
herb or none at all, those in grape jelly sauce certainly don't need
parsley, Chinese style certainly don't contain parsley... I think only
meat-a-balles (dago) need parsley and only flat leaf... Jewish meat
balls, and all Jewish cooking contains curly leaf and usually dill.
They are very differently flavored, like two separate herbs; flat is
bitter and well, flat... curly is sweet and aromatic. Curly parsley
doesn't work well in Italian tomato sauce, but with oregano, rosemary,
basil, fennel, and other Italian herbs it really needs no parsley.
Penzeys Italian herb mix contains oregano, basil, marjaram, thyme, and
rosemary, no parsley. I'm not surprised it contains no parsley, I am
surprised it contains no crushed fennel seed, that would be an
improvement... I always add fennel seed, I don't much care for
basil... without fennel seeds it's not Italian saw-seege.