Add your favorite tasty tomato sauce and these authentic Italian meatballs go great with pasta or make for a tasty sub-sandwich on warm, crusty rolls. As grandma would say, "That's a some a meat-a-ball !"
Combine all ingredients (except the olive oil and wine) in a large mixing bowl. Mix well.
To make the meatballs: With damp hands, take a portion of the ground beef mixture and roll between palms to form a 1-inch round ball that is firmly packed. Repeat. Cook's Tip: If the ground beef mixture becomes too dry for the meatballs to properly stick together, add a sprinkle of water to the mixture as needed.
Cook the meatballs one of two (2) ways:
a. Grandma's way was to drop the hand rolled meatballs into boiling hot tomato sauce during the last 20-30 minutes of the sauce's cooking time.
b. Another popular method in our family is to fry the meatballs. Heat the olive oil in a wide, heavy-bottomed skillet over a medium-high flame. Add the meatballs, but do not over-crowd the skillet - Cook in a single layer. Cook for 10 or so minutes. As meatballs are finishing, add a little bit of red wine to de-glazethe skillet. Cook's Tip: Brown well on bottoms before turning, or meatballs will break apart. DO NOT OVERCOOK.
DELICIOUS VARIATION TO THIS RECIPE: Add one (1) chopped anchovie to the above-described ground beef mixture. Reduce your salt to a 1/4 teaspoon.