What I appreciate about this recipe is that the submitter knows that no matter how individual Italian cooks make their meatballs, there are always just a few, simple, ingredients - and they do not include the manufactured "Italian Seasoning." Regardless of slight variations, any good Italian meatball will include a blend of ground meats, bread crumbs, fresh garlic and parsley, a good Parmesan or Romano grated cheese (I generally use a blend), eggs to bind, salt and pepper. Every Italian cook has their favorite that more than likely has been passed down through generations, as do I, but it is fun to try someone else's. With just a few other minor variations my "recipe" and this one vary in that I soak the bread in milk rather than broth, and I've never used Italian sausage, just beef, pork and veal. Here's the verdict: these were considerably breadier than I prefer but that might be a discrepancy between the submitter's interpretation of "half a loaf" of Italian bread and mine. No matter. That's something easily adjusted and a matter of personal taste anyway. Even if I thought them a little bready, that did not discount the fact they were incredibly aromatic and flavorful. I'm sure both the chicken broth and the small amount of Italian sausage are responsible for that. Still, if it is easier for a cook giving this a whirl to just use all beef or a pre-packaged "meatloaf" mix of beef, pork and veal, the meatballs would be equally as good.
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What I appreciate about this recipe is that the submitter knows that no matter how individual...