Right now I am making spaghetti rustica. I am browning ground beef,
pork, and proscuitto (sp). My question is, what should I put in the
meatballs? I have about a pound of ground beef. I am contemplating
putting in some bread, salt, pepper, oregano, and parsley. Sheldon
thinks I make fine cowballs or whatever he called them, but what should
I add to make good *meat*balls?

Sorry if I don't make sense but ten beers will do that to you :-)

--
John Gaughan
http://www.johngaughan.net/