Italian Meatballs

1. Mix the rice flour and all of the seasonings together in a mixing bowl.
2. Using your hands, mix the ground beef and seasonings together until incorporated. Add the eggs and mix again using hands. Once all ingredients are thoroughly mixed, set aside.
3. In a large saucepan or Dutch oven, warm the pasta sauce over medium heat with a lid until barely simmering. Do not boil the sauce because it may scorch.
4. In a large skillet, heat the olive oil over medium high heat. Using hands, roll a small amount of the ground beef mixture into 2″ balls, about the size of a golfball. Place in the skillet and repeat. You can cook 10 or so meatballs at one time in a large skillet but do not overcrowd the pan. Using tongs, turn the meatballs periodically and make sure to cook on all sides.
5. When the meatballs are completely browned on all sides, transfer them one by one into the simmering sauce to finish cooking through. Repeat with the rest of the ground beef.
6. Once the meatballs are browned and simmering in the sauce, you can let them simmer in the large pot on low for up to 1 hour until you are ready to eat. Take this time to prepare the pasta as instructed on the package.

Note: These meatballs are great for the freezer. If you want to make a batch for the freezer, follow the instructions above, form the balls, then place on rimmed oiled baking sheets and bake in a 350ºF oven for 20-25 minutes or until completely cooked through. Then when they are cooled, transfer them to a freezer bag. Keep in your freezer for a quick dinner. You can then put the frozen meatballs directly into a simmering pot of sauce, or put frozen meatballs and sauce into the crock pot and let them simmer and warm together for dinner later in the day.