On Sat, 04 Oct 2003 20:43:01 -0400, Nancy Young
> wrote:

>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.

Don't forget the cheap grape jelly

Gar