Meatballs (Same Day)

* Or enough to hold the mixture together. Try to use leftover French or Italian bread, and whole wheat crumbs work well also. ** Chopped very fine ** If you have them on hand (GrandMa Rose always adds fresh basil)

YIELD: 15-18 medium meatballs, or 40-45 tiny meatballs.

Combine all the ingredients in a large bowl. Toss gently with your hands until the meat has become thoroughly blended with all the seasonings. The mixture should be farily moist.

To form the meatballs, wet your hands in a small bowl of lukewarm water and then pick up about 1/3 cup of the meatball mixture. Roll it in the palm of your hands to form a smooth ball about 1 inch in diameter.

Drop the meatballs directly into your basic tomato sauce recipe. Or, if you prefer a crusty meatball, fry in approximately 3 tablespoons of olive oil on med heat for about 5 min, turning to brown evenly. Then drop them into gently boiling tomato sauce as they are browned. Meatballs take about 20 min to cook well. (Remember to scrape the bottom of skillet and pour meat particles into sauce.)