Polpetta Alla Sansevero (meatballs Sansevero)

In a bowl, thoroughly combine the ground beef, ground pork (or sausage meat), breadcrumbs, granulated garlic, grated onion, dehydrated onion flakes, parsley, cheese, nutmeg, egg, and salt and pepper. Form mixture into golf ball sized meatballs; for a nicer finish roll each meatball in additional dry breadcrumb before frying, it will also give you one last opportunity to make them round.

Refrigerate the completed meatballs for about 1/2 hour before frying to allow them to set up and the flavours to mix.

Heat a large, heavy skillet over moderately high heat. Add oil and fry meatballs until browned on all sides.

After meatballs are browned, add them to your simmering tomato sauce and allow them to simmer for at least 1/2 to 1 hour.

service:

Serve accompanied by sauced pasta, as a sandwich, sliced as a pizza topping, or place 4 meatballs in an oven-proof rarebit cover with sauce, mozzarella and Parmesan cheese, bake in the oven until the mozzarella is bubbly and serve as "Meatball Parmesan".