I think the trick to making a meatball stay together without egg is to also eliminate the liquid (milk/water etc). I don't add that either. I use a white bread food processed crumb that is pretty absorbent and (while I haven't thought about it overly much) probably gloms onto the moisture in the beef and sticks together. And usually the reason I overwork the meat is that I'm trying to get the crumb fully/evenly integrated. You have made me very curious and I think I will suppress my OCD a tad and live with a bit of uneven bread and try to go with a 10-15 second mix. I'll know if it is a different texture. Cool.



The italians make a deep fried rice ball with a cube of mozzarella surprise in the center (don't know the name and I have had it in italy) which I love. I can only imagine but I imagine rice would make a poor center for you meatballs.



Both my parents were 1st generation American but my grandparents were born in Abbruzzi. They told me that in preparing for my parents wedding they collected meat food rations (WWII) and made meatballs for the reception. Maybe it was the kind of meat that was available here that wasn't available in Italy.