this looks terrific and might become my birthday dinner later this winter... yum! in agreement with some other folks, i use ground chicken in any meatballs i make, not so much for health (i'm a big beef and pork fan) but if it's dark meat it tastes great. i like it better than beef and pork, and it's very tender. people always ask what i did to make the meatballs taste so good, it makes that much of a difference. i also bake my meatballs on cookie cooling racks placed in baking sheets to allow fat to drain off. this also helps alleviate flat spots on the bottom and allows browning all the way around. thanks kaf for all the truly great recipes. i've enjoyed many and plan to continue doing so!

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