<sf> wrote in message

> On Sun, 11 Nov 2007 11:14:01 -0800, "Cshenk" >
> wrote:
>
>>I was thinking to make some today but I do not want to go out to get
>>anything. I normally have some bread to put in it to help 'bind' but all
>>I
>>have is 2 slices of pumpernickle (which I need for something else).
>
> I don't like any hint bread in meatballs or meatloaf, but an egg or
> two to bind is fine. Throw in some finely chopped onion and use
> whatever seasonings you prefer on beef. I like garlic, thyme and a
> dash of L&P. Which sauce are you putting them in? Red or white?

Going for tonight in a standard 'Classico' spagetti sauce, Tomato Basil.
Until my crockpots arrive, I don't want to make my own sauce and i needed
the cool looking jar for other things (grin). I don't make 'italian'
meatballs often. In fact, I seldom make beef ones at all. Ground Beef in
Sasebo was *very expensive* compared to stateside prices. I usually was
making fishball 'meatballs' (totally different steps I assure you). Fir
meatloaf and metballs, we always have lots of leftover bread from the
breadmaker so used up the dried ends with anything that needed it.

You'll see a longer post with 6 interesting ones i exported. None optimal
but one comes close (Family Meatballs). I think now that you mention it,
that one uses too many crackers. Adapt that down and should work ok? It
sounds like you may like the Norwegian meatballs for your uses?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: NORWEGIAN MEATBALLS
Categories: Diabetic, Main dish, Norwegian, Meatballs
Yield: 6 Servings

2 tb Cornstarch
3/4 ts Salt (optional)
1/2 ts Nutmeg
2 Lg egg whites
3/4 c Skim milk
1 lb Very lean ground beef
2/3 c Cream of mushroom soup

Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at
low speed to blend well. Add beef to mixer bowl and mix at low speed
to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix
per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that
has been lined with aluminum foil or sprayed with cooking spray. Bake
30 minutes at 375F.
Remove from pan while still hot and place in a 1 1/2 quart
casserole. Mix soup and remaining 1/2 cup milk well and pour over
meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs
per serving with a little of the sauce. 1 serving = 1 vegetable, 2
lean meat calories = 148

MMMMM

Not sure you want that much mushroom sauce but you can see how it can be
edited out.