by Robin Garr » Thu Jul 14, 2011 8:08 pm
That's easy, Jen, but really traditional. The use of milk and breadcrumbs is authentic (Northern Italian polpetti, at least) and makes them right. It works as well or better to cut up stale Italian bread into chinks, soak them in milk until soft, squeeze out some of the milk, and work the bread into the ground meat. Ground veal makes a nice option, too.
You can do a low fat version by simmering the raw meatballs gently in the sauce until they're cooked through, which makes a light dish. Browning the meatballs makes 'em mighty nice, though.