Mark D wrote:

> My meatballs usually consist of a mixture of beef, and pork, chopped
> garlic, egg, a little chopped parsley, and some water soaked, and
> squeezed out italian bread broken up, never breadcrumbs, and never milk
> in them. (essentially my grandmothers method, and she was from Italy)

Why not soaked in milk? Have you tried them side by side with water?
I did, and I preferred them soaked in milk, but I'd be interested in
your observations.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
...
> Mark D wrote:
>
>> My meatballs usually consist of a mixture of beef, and pork, chopped
>> garlic, egg, a little chopped parsley, and some water soaked, and
>> squeezed out italian bread broken up, never breadcrumbs, and never milk
>> in them. (essentially my grandmothers method, and she was from Italy)
>
> Why not soaked in milk? Have you tried them side by side with water?
> I did, and I preferred them soaked in milk, but I'd be interested in
> your observations.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

My Italian mother always adds milk to her meatball mix...when compared to
mix made without milk, the milk ones tend to be much more tender, and less
of the chewy or golfball variety

me...I tend to be time-challenged, and often toss the meatballs straight
into the sauce without browning, they cook and add a lovely heartiness to
the sauce as well (you also don't have to season the sauce as much, as some
comes from the meatballs)

Cheers
Maria

MG wrote:

> My Italian mother always adds milk to her meatball mix...when compared to
> mix made without milk, the milk ones tend to be much more tender, and less
> of the chewy or golfball variety
>

Yep. I like the note of sweetness that milk adds, too.

--
Reg email: RegForte (at) (that free MS email service) (dot) com