"Melba's Jammin'" > wrote in message
...
> In article >,
> (Curly Sue) wrote:
>
> > If they become flattened on one side, they are too soft. They should
> > hold their shape. Cut back on the number of eggs or add more bread
> > crumbs (or whatever).
> >
> > Sue(tm)
>
> Sue, do you know if there is any way to make a 'lighter' meatball and
> still have it round? I'm not wild about the leaden dense ones.
Lightness comes from moisture. I use fresh bread crumbs soaked with a
little milk. Also, don't over combine the mixture, basically toss it
together. Of course the perfect meatball must be deep fried. If I were to
go that route I'd deep fry them just to firm them up then finish them in an
oven.
Paul