MEATBALLS

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Originally Posted by W3MIV

Meh. I'll take Vinnie down to Sabatino's for Osso Buco and a bottle of good Chianti and all will be well.

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Osso Buco and Chianti would probably do it; it would certainly work for me. Meatballs aren't really Italian anyhow, at least not when served on spaghetti as they typically are in in the U.S.

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Originally Posted by KJ6BSO

Close. Leave out the oregano and add minced garlic and some finely-chopped fresh parsley. And adding an egg will help it hold together.

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That's it, parsley! Oh yeah on the egg and salt from the first recipe.

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Originally Posted by n2ize

You can use onion. Just not too much. My Mom sometimes ads a liittle bit of onion and my grandma did the same. yYou don;t want too much onion because it overpowers the flavour. But just enough to give a hint of flavour and "sweetness" to it is okay.

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Maybe scallions or shallots for the onion?

Ever had an eggburger? Parsley (a lot) with chopped onion mixed into whole eggs and cooked on the stove top in a pan with individual little pots for each serving?

You have to use atleast half ground pork to beef, Or your going to have a very dry Ameataball-a