Meatballs Part Deux:
Well, I thought some about Meatballs, and using onion in the mix. While
sure you can use whatever you like, and whatever taste right to you.

As for milk, I'm still wondering what the milk supposed to do? Does it
magically "convert" Beef into Veal?.

Things like milk are somthing I myself would never wish to add to my
Pasta Sauce/Meatballs.

Another item some people seem to get carried away with in a Tomato Pasta
Sauce, is Sugar.
Just a pinch too much ruins a Sauce.

I can remember an old adage/rule my Grandmother always used to say.
Garlic in a Meat Sauce/Gravy, Onions in a Fish Sauce/Gravy.

Anyone remember Paulie Cicero in Good Fellas telling is buddy in prison
not to add too many Onions to the Sauce? There's a reason for this.

As far as using Bread Crumbs (Or even worse, Saltine Crackers) in
Meatballs, (or Meatloaf for that matter) I think this is what gives
Meatballs that gritty, rock hard, dry texture to them, that will make
your Meatball's consistency like that of a Golf Ball. (Fore!!) This is
probably what many restaurants do, to cut corners, as it's a whole lot
easier to use.

Onions in Mealoaf, yes! And I also like in Meatloaf instead of
resorting to horrible Saltine Crackers, grated potato instead. Makes
for a much more juicy, and tender Meatloaf. Mark