Meatballs for Red Sauce

I have mastered the meatball.  You can tell me you like to use a combination of meats or to bake them and then throw them in the sauce, but that would be your way.  This is mine.

Ingredients

• 1 pound ground chuck (80% fat). Try to find the loosest packaging possible, ideally fresh from a butcher.  If the meat is all jammed up in an air tight plastic container, it will be too dense.
• 2 eggs
• 1 1/2 cups Italian seasoned bread crumbs, preferably Progresso
• 1 cup grated Pecorino Romano cheese
• Salt and pepper
• 2 teaspoons Janie's Krazy Mixed-Up salt or garlic powder, completely optional and I only use this because my kids don't like raw, minced garlic in theirs
• Olive oil
• Vegetable oil

Directions

In a large bowl, mix the meat, eggs, bread crumbs, cheese, and seasons by hand until well and evenly mixed. Meanwhile, in a large, high sided saute pan, heat one inch of olive oil and a splash of vegetable oil to prevent burning.

With your hands, form the meatballs to your desired size, I like them to be about double the size of a golf ball.  Add enough to the pan to fill, but don't overcrowd.  Turn them so they brown on all sides.  Remove to a plate covered with a paper towel.  Repeat until all of the balls are browned then add them to the sauce.  Let simmer in the sauce for 40-45 minutes and no longer or they will start to break apart. 

Serve with pasta or on a slice of crusty bread with a dollop of ricotta cheese.