Charlie Gasparino Explains How Non-Italians Always Screw Up When They Make Meatballs

The Wall Street reporter dishes on how he likes his meatballs and martinis.

From the NYTimes:

How to make great meatballs “Listen, I think you need good Italian bread. And you need breadcrumbs. And I think you put a little onion in it. And if you really want to kick it up, put milk, whole milk, with the bread, to soften the bread up. And here’s the thing: don’t overseason. People mess it up — I’ve noticed this with non-Italians making meatballs: too much oregano, way too much salt, and too much garlic. Those three things. Italian is, like, less. Italians from Italy use very little garlic.”

We'll keep that in mind.

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