INGREDIENTS

INSTRUCTIONS

This is for a very simple meatball to go with a red sauce on spaghetti.
In a 2 quart sauce pan start heating the basic red sauce to a simmer before
you start this process:
Place all ingredients except for the olive oil, canola oil, and red sauce
into a bowl. Work all ingredients together with your hands as quickly as
possible by pushing, squeezing, and moving the mixture around till you can
see it's mixed. I usually look to see that the pepper, oregano, bread
crumbs and onion are evenly distributed since they contrast the color of
the meat. Using your hands, pinch out about 1 oz. of the mixture and place
in your left or right hand. Roll the mixture quickly between both hands
till it is fairly round. (Don't try to be perfect or you'll drive yourself
crazy). Place the rolled meatballs on a plate till all are done. Heat the
olive and canola oil over medium high heat in a large saute pan. When the
oil is hot but not smoking place the meatball in the pan as close as you
can without touching allowing room to turn the meatballs. Cook in the oil
for approx. 3 min. or until they are nice and browned on that side, then
turn and brown the other side. Again approx. 3 min. The meat balls should
still be rare inside. Remove the meatballs and place them in the simmering
red sauce. Repeat the process until all the meatballs are in the red sauce.
Simmer for another 30 min. The process of quick browning and finishing in
the sauce produces a brown and moist meatball. Posted to FOODWINE Digest 27
Jun 97 by stephen walls <swalls@FIX.NET> on Jun 28, 1997

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