I can’t remember the last time I made meatballs. I also can’t remember why I got the idea to do so today.
I’ll have to do it again soon; they turned out yummy!
I put lots of flavorings in the meat, including at least four herbs, one of them fresh parsley, plus chopped fresh garlic and a bit of BBQ sauce and the good Japanese organic soy sauce that I’m loving these days. No ketchup—too sweet; I kept them savory.