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Italian Meatballs

Secrets to good meatballs?

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Secrets to good meatballs?

SteveTimko | Apr 1, 2007 07:52 AM

I had meatballs I didn't like at what should be an otherwise good Italian restaurant I wondering why I didn't like them. Asking them how they cook them might be a good start, but parking is difficult there and I'm not sure when I'll be getting back. I'm not much of a cook, more of an eater, so I"m wondering what the board members think goes into a good meatball.
The meatballs I didn't like seemed to have two problems. One is that there seemed to be too much of a filler like breadcrumbs or something else. A second is that I think they used too lean of meat. Does this sound like a potential problem to any one else?
I don't think they spiced it properly either.
On the other hand, on Friday at another restaurant I had meatballs with linguine and a French sauce described as Swedish meatballs that were excellent. They weren't heavily spiced, either. But there didn't seem to be a lot of filler.

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