• 2 lbs  ground beef (85% lean)
• 1-½ cups non-seasoned breadcrumbs
• 1 cup grated Romano cheese
• 2 dashes ground allspice
• ¾ tsp garlic powder*
• ½ tsp black pepper*
• 2-3 tbsp chopped fresh parsley*
• dash of Mrs. Dash
• 2 eggs
• ½ cup corn oil
• 1 cup water

Mix Ingredients

1. In a large  and deep bowl, mix dry ingredients
2. Add meat and eggs
3. Add corn oil and water gradually (Warning: You can add more as you need - but can't take any out if it's too wet!)
4. Dig in!  Mix well with a wooden spoon or get right in there with your hands.  (Jane's memory of Nonni from Filicudi, Italy - "The flavor was in her fingers!")

Roll the Meatballs

Roll meatballs in the palms of your hands tightly into desired size (golfball-size recommended)

Cook the Meatballs in Sauce

1. Gently place meatballs, one at a time, into warm pasta sauce (enough to cover the meatballs).  Place meatballs in circular fashion
2. Use a wooden spoon to move the sauce.  Allow the meatballs to sink into the sauce.
3. Cover pot.  Sauce should be very hot to a slight bubble. (Do not stir the meatballs as they may fall apart.)
4. Oil will rise to the top.  Feel free to skim this off.
5. Simmer until cooked through (approximately 1-1/2 - 2 hours)

Serve over pasta, in a crusty roll, or as is.  Enjoy!
 

*The amount of these spices can be altered to fit your taste buds.

Tip:  These meatballs freeze very well. Put them in a container with sauce and pop in the freezer.   Simply defrost and heat on the stove.