Carrie L. wrote:Sorry, Gary, I keep making the mistake of clicking on the reply button below the message instead of beside it. I posted the recipe in another message below. Just wanted to be sure you saw it.
Ahh, you found it apparently. Just saw your reply.
Thank you. Yes, I did. By the way, I agree with you 100% about browning the meatballs. In fact, I always fry mine. (For this recipe I might just bake them.) Ordinarily, I fry them thoroughly when they are not going into the gravy a.k.a. tomato sauce. When they are going into the pot, I leave them very pink inside. And the breadcrumbs are up my alley as well, although I tend to use softened, stale bread as I find breadcrumbs densify meatsballs (can make them golf-ball-like) whereas white, gushy bread makes them soft and moist on the inside. The only downside for some is that there are occasional nodules of bread in the meatball. I kinda like 'em though.