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Dec 22, 2008 06:40 AM

Regional recipes for meatballs, bread crumbs in milk? [moved from Midwest board]

I was a t Broders again last night, and was speaking with the waitress. She explained that items on the menu are the recipes from the regions in europe where they orgiginated. I thought it was a rather bold statement, considering some of the places are only miles away from eachother and the dishes were so similar. But...Anyhoo,
On the menu they have their equivilant to spaghetti and meatballs, (the name has slipped my mind). The waitress exclaimed they had the best meatballs. And they were pretty darn delicious.

The name of the dish is the region the recipe originated...where they would soak the breadcrumbs in milk.

My question is this... what is the name of that pasta and meatball dish, and is there anything else other than milk soaked breadcrumbs that makes them unique to that region?
-Since i dont know the name of the place, soaked crumbs is all i have to go on.
I would like to take some of that technique and try it out on my own meatball recipe :)

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  1. Soaking the bread in milk wouldn't really make then unique at all. That's pretty standard (although using buttermilk and torn bread - not crums - is better). use a mixture of beef and pork (say 3 to 1), plenty of garlic and parmesan, some fresh parsley, don't overwork, bake them.