"Da Meat a Ball"

Directions

1. PREPARING THE BALLS
2. Add olive oil to a fry pan; set aside. Place the ground meat in a bowl; set aside.
3. In a food processor, add the torn bread, parsley, garlic, grated cheese, onion or onion powder, pepper, and oregano; then pulse until finely processed.
4. Add the bread mixture and the beaten egg to the ground meat; gently toss with your hands until all ingredients are incorporated. The mixture must feel moist, (slightly sticky) and be able to hold together; add 1 tablespoon of water at a time if you feel the mixture needs more moisture.
5. Gently form the meat into lightly packed balls.
6. Heat the fry pan – medium high heat; fry the balls, brown and crisp all sides. Brown only the outside of the meatball to seal them together. Note: I have also browned these in the oven @ 375 degrees for ½ hour, turning a few times.
7. Transfer the meatballs to an already simmering sauce and cover. The inside of meatball will cook in the sauce.
8. Simmer sauce for about 2-3 hours; until the sauce is sticking to the balls, they look juicy, and the aroma is filling the air with “Italian goodness”.

1. THE SAUCE - start at least an hour before preparing the meatballs, or, make a day ahead and bring to a simmer while preparing the meatballs.
2. Add all the sauce ingredients above to a 6 quart sauce pan and start simmering while meatballs are being prepared.
3. Optional - Keep a couple slices of fresh bread close by for "sauce testing", a bottle of your favorite red wine for adding a little moisture to the sauce, if needed...and for sipping too!
4. RE: the lingo “sauce” vs. “gravy”…awww, that’s a family thing, but I have always loved the debate over it all!