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you are quoting a heck of a lot there.
[QUOTE]blah blah blah[/QUOTE] to reply to sacreligionnli.
Please remove excess text as not to re-post tons
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[QUOTE="sacreligionnli:811655"]ground pork. it retains more juice than ground beef(although some people use a mixture of the two, using more pork than beef). add breadcrumbs and eggs(1 egg and 1/2 cup of breadcrumbs per pound of meat). you can also add parmesan cheese, pepper, onions, and assorted herbs to whatever your taste is. i usually keep the meatballs simple and let the sauce do the flavor work. i prefer to slow cook them in sauce over the course of 6-8 hours but if you're short on time you can bake or pan-fry them to speed up the process before you put them in the sauce.[/QUOTE]
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