Meatballs (
Italian) Grandma Sweatheart's
recipe
Use in spaghetti sauce and/or fried meatballs and after cooked in spaghetti sauce may be used for lasagna or meat sauce.
Make one batch of Rose's BASIC ITALIAN GROUND BEEF MIXTURE.
Handle gently – don’t compact tightly or as Rose would say you will have lead balls.
Form into ovals about the size of a medium egg.
Can be made to this point and refrigerated for several hours or overnight if
ground beef was very fresh to start and mixture has been kept cold.
For Grandma Sauce meatballs should be fried lightly - just enough in extra virgin olive oil to hold together.
Cooking will be completed in the sauce.
For fried meatballs, fry until well done in extra virgin olive oil. Serve with catsup and fresh Italian bread.
A good thing to do is make the meatballs one night, fry some for dinner and reserve the rest for making sauce the next day.