Posted: 6/9/2009 11:18:17 AM
Old old family recipe. Makes nice firm balls, not the kind that fall apart upon touch.
Take about 2 pounds (makes 15 or so balls) of meat. Best is fresh ground 85%.
Ground 8 cloves of garlic and mix with meat.
Add 2 tablespoons olive oil.
Sprinkle with crushed salt and pepper
Add one crushed hot pepper (if desired)
Mix meat well and make into balls (each should be about half the size of the fist)
Refrigerate for about 4 hours
Pull meat and let sit at room temperature for about a half-hour before cooking
Use large frying pan and add 2 tablespoons olive oil and 2 cloves of crushed garlic. Preheat on medium high.
Roll the meatballs on plate in olive oil to prevent sticking.
Place meatballs in pan and roll frequently to prevent burning and sticking. Cook until just barely firm on the outside (still red in center). Remove from heat and let sit in juices.
Heat sauce. Add meatballs and 2 tablespoons of drippings to sauce. Heat on low for 1 hour (sauce should be simmering).