Originally Posted by corky

I have never seen a meatball recipe that doesn't have onions and garlic and some herbs. And I can't imagine cooking anything without salt and pepper. Was it a bland? I think making the panade with bigger chunks of bread rather than crumbs is better (but the baguette was a good idea) . I doubt that your kid will even know there is parsley and it does add a lot of flavor (get flat leaf). The parm also helps with holding them together as well as adding flavor and saltiness. I wouldn't worry about the shape...yours look fine.
I have only seen pork Carando meatballs...do they make beef too?