I pre cook my meatballs unless I'm making escarole soup. For that you just make tiny meatballs that you just drop in the soup. But for regular meatballs I cook them very well, we like them crusty on the outside and soft on the inside (please no wisecracks

). OK I start with chopped meat and add stale bread that has been soaked in water (with crust peeled off), eggs, parsley, garlic (minced and cooked in a little olive oil), grated cheese, and parsley. Cook them on the stove in olive oil till well done! I'm making them tomorrow night with sauce and braciole and some kind of pasta. I get hungry just thinking about it!!