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 :-)

Well, I don't want you driving to the store, but ground pork and veal.

nancy