Meat-a-balls

In a medium or large bowl, combine the beef, salt, seasoned salt, pepper, garlic powder, dried oregano, parmesan, bread crumbs and egg.

Gently roll into 1-1/2 inch sized balls. Chill in the refrigerator for 20 minutes to half an hour.

Then dredge the chilled meatballs in flour. Heat 2 tablespoons of oil in a large skillet over medium high heat. Brown the meatballs without over crowding the pan. When they are done, remove to a plate and finish with the remaining meatballs. Add more oil as needed.

Place your browned meatballs in a pot of simmering spaghetti sauce to finish cooking, about 20 minutes.

Prepare pasta according to package instructions. Serve meatballs and sauce over spaghetti or your favorite pasta.

* If using table salt, reduce the Kosher Salt measurement down by 1/2 a teaspoon or so.

Enjoy!