• 1 Ib ground beef
  • 3/4 cup bread crumbs
  • 1/2 cup grated Italian cheese (preferably aged Locatelli)
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup Olive oil

Mix together all the above ingredients. Roll into small meatballs (about 1 1/2″ in diameter). Fry in olive oil until cooked. Keep turning balls. Do not let the oil get too hot. Drain on paper towels and add to spaghetti sauce. One pound of meat makes 18 meatballs.

I probably add meatballs to spaghetti sauce more than any other meat.  Sometimes I also add sausage or hamburger for flavor.  A little trick I have learned when making the meatballs is to put a lid on them after they have browned.  I find this seems to make them come out more tender.