Earlier this year Jim Leff and others were writing with dismay about Rocco's meatballs, which, in addition to using granulated garlic flakes, are fried. Chowhounds of erudition concurred that real meatballs are baked, not fried.
So I've been searching epicurious, google recipe search, and foodtv.com, looking for baked meatball recipes, and have only struck oil, so to speak.
Does anyone have a good recipe for meatballs using the (apparently secret) baking methode?
And, since I have some nice ground beef and ground pork on hand, are there any thoughts about the use of these meats in meatballs?