Erika wrote:

> On Sat, 04 Oct 2003 19:31:36 -0500, 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?
> >
> >Sorry if I don't make sense but ten beers will do that to you :-)
>
> put some breadcrums, club soda or cream, salt & pepper, parsley, an
> egg and a touch of garlic in and you´ll be fine...
>
> /Erika
>
> The first ten years of your life you try to be just like your parents.
> Then for then years you try to be as little as your parents as possible.
> Then you gradually change in to them.

Cracker crumbs make them firmer than bread crumbs; bread crumbs get more
"mushy".

Gary




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