Haven’t seen in the thread but to 1 lb Ground beef and 1 lb Ground pork I add a cup of Panko Bread crumbs soaked in a little more than a 1/2 C milk. I will not tell people their seasonings. that is you But enough milk to soak the bread crumbs. after everything else is assembled and the bread crumbs soaked the milk up add to the mix.  Brown in a non-stick skillet and finish in the sauce. They are so moist.

What makes em Swedish, Michael?

Bjorn Bjorklund kisses each one before it is frozen.

What makes em Swedish, Michael?

Blond hair?[:)]

What makes em Swedish, Michael?

Any non-Italian meatball recipes, or is that sacrilegious?

Stouffer’s sells very nice Swedish meatballs with sauce and noodles.

Tonybad..i cannot agree with you more and your nonna.  No complaints, and only too happy to be the recipients of her cooking I am sure you all were.

In Naples, they make a very fanastic lasagna, but the meat is made into tiny little mealballs, fried or baked, and then added to the noodle dish with sauce, fresh mozz, ricotta, chopped hard cooked eggs (it is very good), grated pecorino or romano etc. 

Ah, now you see, when making lasagna I was brought up making rather large meatballs and then slicing them for layers, usually along with sliced sausage. Naturally, there was sauce, and cheeses (ricotta, mozzarella or scamorze and either pecorino or Parmigiano Reggiano).

1/2 lb ground beef
1/2 lb italian sausage
1 cup grated cheese
2 eggs
4 cloves minced garlic
1 sm onion minced
6 slices white bread soaked in milk pour off excess milk  pulled apart in sm pieces
1/2 cup fresh parsley
1 tps oregano
salt and pepper
rolled  in hand to size
fry a few at a time (important) in good olive oil turning till they hold their shape, do not brown as that will make the meatballs hard 
finish cooking in tomato sauce

Now this, is a proper Italian meatball recipe.

My grandmother would have beaten you senseless if you came anywhere near her kitchen with white bread!  Actually sounds good, but I’d probably substitute a nice old semolina bread for the white.

Ah, to be able to get semolina bread around here.

Any non-Italian meatball recipes, or is that sacrilegious?

ynotryme yours is very close to the way I make mine. Instead of beef and sausage, though, I use beef, veal and ground pork. Oh, and I prefer to grate the onion rather than mince it.

This is how I do it too. Makes for a less lumpy meatball.

Real Italian meatballs are supposed to be lumpy and misshapen.  What is this world coming to?[:(]

try cooked rice  instead of bread crumbs in any recipe its oil school italian from the rice growing regions

I just think the spices, ie. fennel in the sausage adds flavor to the meatballs but honestly, your 3 meats are the traditional choice. plus veal is hard to come by in Dallas-Ft Worth. As it is, I drive over 30 miles to Dallas to buy my sausage at Jimmy’s market in east Dallas. Also; I don’t actually mince the onion anymore, I do it in a food processer and I use my hands to mix the ingredients together, squishing it between my fingers but don’t overwork the meat at either step.

 
Ground veal is always available at Wholefoods. And as well I’d imagine at Kuby’s and Central Market.

That’s what I do in my lasagna too. Take the meatballs finished in the sauce then break them up in pieces and layer them between the bottom noodles and then a ricotta mixture of 1 cup ricotta, 1 cup mozzarella, 2 eggs, 1 cup parmigiana and 1/2 cup of fresh parsley (stemless and processed in a food processer): worst part of making meatballs or lasagna is cutting the leaves off the stems; snip snip, continue layers of noodles and ricotta mixture. Add enough sauce to cover the top layer of macaroni. sprinkle liberally with parmigiana or romano, cover top with a layer of mozzarella. I always save enough Sauce to be served with the meal. Serve with fresh Hardcrusted Italian, Sicilian or French bread and an Antipasto. Traditionally, we had Tortoni for dessert.  My family never used the hard boiled eggs in lasagna but we did in baked ziti. The sauce and hardboiled eggs compliment each other. 

ynotryme yours is very close to the way I make mine. Instead of beef and sausage, though, I use beef, veal and ground pork. Oh, and I prefer to grate the onion rather than mince it.

 
This is how I do it too. Makes for a less lumpy meatball.

1/2 lb ground beef
1/2 lb italian sausage
1 cup grated cheese
2 eggs
4 cloves minced garlic
1 sm onion minced
6 slices white bread soaked in milk pour off excess milk  pulled apart in sm pieces
1/2 cup fresh parsley
1 tps oregano
salt and pepper
rolled  in hand to size
fry a few at a time (important) in good olive oil turning till they hold their shape, do not brown as that will make the meatballs hard 
finish cooking in tomato sauce

Now this, is a proper Italian meatball recipe.

 
My grandmother would have beaten you senseless if you came anywhere near her kitchen with white bread!  Actually sounds good, but I’d probably substitute a nice old semolina bread for the white.