What Ingredients go into Meatballs?**Ground beef(95% lean)& ground pork-dont use previously frozen or meat wont hold together as well>Fresh bread crumbs–made from hearty,dense bread such as a la brea loaf.The hearty stuff is more absorbent.Preferably use 2-3 day old stale bread>Fresh herbs(basil,parsley & oregano)–I highly recommend sticking with the fresh herbs but if you dont have them on hand dried will work in a pinch(2 tsp dried basil,2 tsp dried parsley,1 tsp dried oregano).But the next time do try them with fresh it really does make a difference in flavor>Fresh onion and garlic-normally Im all about sautéing these aromatics first,but to save time,finely mince the onion(size of minced garlic)so it isn’t crunchy by the time meatballs are done>Eggs-these will hold the meatballs together.Dont skip them>Whole milk–this keeps meatballs moist.No one wants to eat dry meatballs>Parmesan cheese-use real parmigiano-reggiano for the best authentic flavor

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