582184 Mon Dec 22 15:41:36 -0800 2008 5 31 Home Cooking 0 4267208 Ok, so long story short this parsley i got from with tiny market in the twin cities is REALLY strong. My meatballs taste like parsley balls... help! (i just quick cooked one to check for flavor). My younger brother is here for christmas, and he wants a 'carbo load' for christmas eve... so i am making spaghetts and meatballs. -odd i know. Is there another herb which will combat that overwhelming flavor of parsley? -rather than just adding more of every other ingredient... i was already making alot, doubling it would be crazy. Here is the basic recipe (but it is approximate): 3/4 pound ground pork 3/4 pound ground beef 1/4 lb italian sausage 1/4 cup whole milk ricotta 1/3 cup minced flat-leaf parsley leaves scant 1/4 cup fresh basil 1 teaspoon italian seaqsoning 1/3 cup fresh bread crumbs 3/4 medium onion, grated 1/3 cup grated pecorino 3 large cloves garlic, minced 2 tablespoons milk 1 large egg, beaten 3 teaspoons salt Freshly ground black pepper 1 tablespoon steak seasoning 3 tablespoons marinara sauce dash hot pepper Just hoping someone knows a trick...??? Mon Dec 22 15:41:36 -0800 2008 126346 ashii 1 4267280 I think it's a balance thing. Parsley lends an herbal counterpoint to the rich cheese, milk, egg, etc. Being a lover of Tabbouli, it's hard to think that something could have too much parsley, but if it did, I would counterbalance it with a rich ingredient. What if you dressed the pasta with olive oil, Pecorino, and lemon? Then simply add the meatballs, where the herb would balance it? Mon Dec 22 16:41:41 -0800 2008 4267208 68466 vickib 2 4267921 I will do that... however i did already make 1 gallon of pasta sauce Mon Dec 22 21:13:05 -0800 2008 4267280 126346 ashii 1 4267918 I was thinking of adding more cheese and some veal demiglace. I thought it might give it a rich flavor combating the parsley? I was also going to bump up the garlic a bit too.. you can never have too much garlic. Does that sound like a good idea? Mon Dec 22 21:11:46 -0800 2008 4267208 126346 ashii 2 4267925 the demiglace sounds like a good idea. Garlic will also blunt the sharpness of parsley. Just don't let your garlic get burnt and acrid. What about braising it in the demiglace? Mon Dec 22 21:15:14 -0800 2008 4267918 68466 vickib 3 4268522 oh, good idea.. i braised in a bit of red wine,... turned out really good :) Tue Dec 23 07:28:17 -0800 2008 4267925 126346 ashii