Bronwyn wrote:

> Another typical Italian method (probably regional) is to soak state
> bread slices in a little milk, squeeze out and add to the ground
> mixture. This creates an exceptionally light meatball - I usually pan
> fry to brown and them simmer in a tomato sauce of some kind. Serve
> over fresh pasta - yum.

Don't know if it has a specific area of origin beyond this, but it is
definitely common in the north. Moreover, it is very similar to the
preparation of canederli (knodeln) in the alpine regions, keeping in mind
that canederli end up cooked in broth instead of sauces.
Oregano in the meatballs is usually found in the center and south of Italy
but, talking about food, exceptions are the rule.
--
Vilco
Think pink, drink rose'