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June 11, 2007



Well, it LOOKS awesome. :)


I agree - they look like they turned out delish. My only thoughts (not sure if you did it or not): I think the breadcrumbs and eggs are key ingredients to keeping those little suckers together. Make sure to use fresh breadcrumbs. If you don't have day old bread, stick a few slices of fresh white bread in a 200 degree oven for a few minutes until they feel dry (not toasted!). I use two slices for 1.5 lbs of meat. Then, after forming them, put them on a sheet pan, cover with plastic, and refrigerate for at least an hour (up to 24 hrs). Then cook them in batches, not crowding the pan, in oil to brown them on all sides. Don't turn them until they have had a minute or so to brown up - otherwise the brown part will come off. Then, simmer in the sauce of your choosing (I like a nice tomato sauce).

Damn, that was a long response! Sorry! I just love meatballs, I guess.

MBT Online

It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.

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