"Mark D" > wrote in message
...
> Hi, The recipe that someone else has posted does not sound all that
> bad.
>
> In essense, to make good Italian Meatballs, you should use a blend of at
> least ground beef, and pork (Like a Meatloaf Mix combo of meat sometimes
> found already pre-packaged at the store)

What he said. It's nasty without the ground pork.

> Meat that is too lean may cause dry, nasty Meatballs. Another thing I
> don't like with this recipe posted, is the use of Onions (eliminate
> them), and the use of bread crumbs also in this recipe.
>
> My grandmother (born in Italy) always used to take a couple of Slices of
> Italian Bread, soak under warm water, squeeze excess water from bread,
> and mix into the meatball/meat mixture.

Oh, they have to have finely minced onions and I cannot abide real bread
in my meatballs, has to be breadcrumbs. Maybe it's just me. (if you use
real bread, isn't it supposed to be soaked in milk?)

> Another tip, is don't overmix by hand, the meat/eggs/etc. Just enough,
> that all ingredients come together, and that's it.

Ditto, otherwise they will become tough.

> Parsley, eggs, salt, pepper, and garlic are definite must haves!
> Another nice variation, is to add a small amount of Pignoli (Pine nuts)
> to the mix.

I do love Italian meatballs like a maniac. I eat them right out of the
pot of sauce while it's still on the stove. Just had to say that.

(laugh) nancy