Question about meatballs?

mix meatballs the way you mix a meatloaf, and shape into meatballs. Fry them on top of the stove in a large skillet, (I use a cast iron one), on med to almost med high heat, you want to brown them on all sides, but not burn them, and stay near it, and keep them turned, (I also melt enough bacon grease to really coat the bottom of the pan, for extra flavor)..Heat whatever sauce you want in a separate pot, drain the meatballs on a paper towel, then add to the hot sauce, or pour over the meatballs after putting them on a serving plate, sides are cheese, peppers, and onions, mushrooms, chopped..with a side of cooked pasta, and a wedge of cabbage with ranch dressing, and the crumbled bacon on top..chocolate cake for dessert.

To get meatballs to stick together well you need to add one egg. Breadcrumbs help keep everything moist and also add as an extender, but the egg is the important part.

i dont marinade my meatballs as such, if you want to, i'd do it before adding the breadcrumbs + egg. I usually mix all the ingredients + form into balls, then let them sit for the flavors to meld before cooking.

Marinate the mince the usual way, ten minutes before making the balls, add, to half kilo of mince, two white bread slices, slightly dampened in water and crushed by hands.

meatballs are meatballs and it tastes really good with spaghetti.

I'd go on and add the breadcrumbs prior to marinating. The meat will be wet, and more tender. I wouldn't want to ruin that by pulling it all apart again to add the binding agent.

Is it u richard?