And now I know.
Thanks. Here's a recipe that makes the best meatballs I've ever eaten. Try these for your next batch of moink balls.
Goodweed's Premium Meatballs
1 lb. ground beef, 80 percent lean
1/3 lb. Cudighi, or hot Italian Sausage
1/2 medium onion finely diced
1/4 tsp. dried oregano
1/4 tsp. dried sweet basil
1 tsp. salt
1/2 tsp. granulated garlic, or three cloves, finely minced
1/2 cup Ritz or Townhouse cracker crumbs
1/2 cup milk
1 large egg
Mix all ingredients thoroughly. Make into a/2 to 3/4 inch thick meatballs. Place on a cookie sheet and bake for 30 minutes at 350 degrees F.
Remove from teh oven and let cool. Freeze or refrigerate until needed. Then make the moink balls as you would with store made meatballs.
These meatballs are fantastic with spaghetti and a flavorful tomato sauce with lots of herbs in it.
I'm thinking your moink balls would make wonderful sandwiches, served with either a good Italian gravy and mozzarella cheese, or with barbecue sauce, on a good sub bun with some EVOO splashed on top.
Seeeeeya; Goodweed of the North