notbob wrote:

> I can't believe I'm writing this. I haven't bought, prepared, or even
> eaten a meatball in over 30 years. This due to the fact I reached
> lifetime meatball saturation back when I was in the service. But,
> yesterday I was at Trader Joe's and they were doing these little
> cocktail-sized (~1 inch) pork and beef meatballs in their full-time
> reel-you-in sample booth. I'm now hopelessly hooked. Since last
> night, I've been eating meatballs dipped in a half dozen of my fave
> dipping sauces and see no end in sight.
>
> So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
> are excellent ...cooked, browned, onions and spices.... but I'd like
> to try and do better. The more exotic, the better.
>
> nb

You can put any spices you like into meatballs but my trick to hold them
together is milk. Most of the time I just add only a little salt and
pepper. I stir cold milk into the meatball mix then form them into the
desired ball size - usually using a meatball former for about 1"
diameter balls. From there I either brown them if going to slow cook or
fully cook them by frying. I fully cook them when I'm making a batch
for the freezer. The following idea is not exotic but it does go over
well and everyone raves about the meatballs. If you have a Sam's Club
nearby, they have a really nice honey garlic sauce in a huge container
for something like $4 - ED Smith is the brand. For a quick appetizer,
warm the sauce and pour over the meatballs. Stir lightly to cover
meatballs well but don't break the meatballs up. Pour the meatballs
into a serving bowl and include toothpicks for picking up the meatballs.
We got this idea from a local restaurant that serves meatballs this
way in a metal bucket. We know the owners who told us the sauce trick.