Quote:
Originally Posted by BerryBaby  I agree, Clove. You can definitely tell the difference. I'm hooked on the fresh! Even made them for meatballs the other night and what a difference. The meatballs were light and very tasty. |
BB,
That's a perfect use for fresh bread.
In Italy, the Nona's use slices of bread and soak them in water or milk. Then they tear them apart and mix them into the meatball "meat" (I put the word meat in quotes because them make meatballs out of many things other than beef, pork and turkey).
The origin of of meatballs (polpettini) comes from the poverty of 19th and early to mid 20th century Italy.
If you had a small amount protein and wanted to serve your family, you added equal or greater proportions (by volume) of bread. That allowed you to elongate the protein and make a meal for 4 or 6 out of 6 or 8 oz of protein.
It also gave soft and succulent meatballs, because they were not all protein.
PS - I miss the picture of you and your puppy!