This is my Nana's recipe. I have always made mt meatballs and meatloaf this way and they both are never dry.
Meatballs
1 pound ground lean veal pork beef
fresh basil and parsley chopped
6 cloved garlic finely diced
1 egg
1/2 c breadcrumbs
1/2 c raisins in blender covered with hot water
Puree raisins , water and the egg, add to meat and the rest of the ingerdients. Make into golf size balls and place carefully into prepared sauce. Cook on low heat 1 1/2 hrs.
I usually have one on top of 1/2 cup ricotta cheese part skim.
Broccoli stuffed meatloaf
1 lb lean ground veal, pork , beef
fresh parsley chopped
6 cloved garlic finely diced
1 small onion diced
1 egg
1/2 c breadcrumbs
1/2 c raisins in blender covered with hot water
1 package chopped broccoli defrosted
8 oz grated motzorella
Puree raisins, water and egg. add to the rest of the ingredients except for broccoli and cheese. Pat meat into the bottom of a roasting pan. Place defrosted broccoli in the center and cover with the grated cheese. Bring the sides of the meat up and completely cover broccoli and cheese make sure it is all well sealed so the cheese does not melt out. Bake on 300 1 1/2 hrs covered ,uncover for last 15 minutes.
Moist meatballs and meatloaf...
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