This is basically the same recipe I use for my meatballs. The only exception is that I add a medium sized shallot, minced, and a couple of slices of white bread soaked in milk (along with the Italian bread crumbs). This seems to make the texture better without them falling apart. Plus I also don't use quite as much Italian seasoning and add a little dried oregano (even though there's some in the seasoning). Delicious. kathy13
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