Classic Meatballs

In a large, wide bowl, combine all ingredients except for oil and mix well, using your fingers or a fork. Working with small sections of the meat mixture, roll each section between your palms to create a ball about 1″ in diameter. Continue until the entire mixture has been rolled into balls.

Heat oil in a large frying pan over medium heat until oil glistens and pan is hot. Add meatballs to pan to form a single layer, allowing a bit of space between the meatballs. Turn meatballs as the bottom side begins to brown, allowing a crisp exterior to form on as much of the meatball as possible, and until meatballs are cooked through. Remove meatballs to a plate lined with paper towels to soak up excess grease.

Note: If serving meatballs over spaghetti, bring a pot of water to a boil while you are heating the oil in the frying pan. Add pasta and cook to al denté, usually about 7-8 minutes. Heat your favorite pasta sauce in a separate pan. You can add the meatballs directly to the pasta sauce if you wish, but I prefer to place them on top of each plate of pasta & sauce. Garnish with Parmesan cheese if desired.

Recipe adapted from Sarah W.