John Gaughan wrote:

> 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?

When I make meatballs, I use an egg, salt, pepper, a bit of very finely
minced garlic, finely chopped parsley, and bread crumbs that have been
dampened with a bit of milk. and some freshly grated Parmesan.