Can't speak for O, however, as a full-blooded Italian, I can share a recipe my wife and I have used for decades and was passed down over many generations... Really nothing too sophisticated. Here ya go:
The key is to mix ground beef (80/20 is best) with ground pork. The ratio seems to be best at 60% beef, 40% pork.
In a large bowl, combine the meats with 2 eggs, 3 slices of bread (rip up into small pieces), chopped fresh parsley, chopped fresh basil, fresh oregano to taste, garlic salt, salt and cracked pepper.
Using your hands, large spoon or ice cream scoop (really depends on how big or small you prefer your meatballs), form the meat into the shape of balls.
Fry in a large pan with extra virgin olive oil. The oil should be at a depth that covers a very small % of the meatballs. You don't want to drench the meatballs in the oil! You will need to keep close watch over the meatballs as they are frying, turning them over every 2 minutes or so until the entire meatball is cooked and golden brown.
Line a plate or serving dish with paper towels and place the cooked meatballs on the towels. Give a few quick sprinkles of salt and let sit until cooled. And then the best part - POP them in your mouth!!!!
We will also take a bunch and plop them into our tomato sauce that always accompanies the cooking of meatballs. So while the sauce is still cooking (we literally cook our sauce a minimum of 5 hours), we'll dumpy 12-15 meatballs into the sauce, as well as the left over oil in the frying pan and any drippings. It really gives the sauce a tremendous flavor!!
Ok... now having flashbacks of when I was a kid, being at my Nonni's (grandmother) house on a Sunday with my brothers and cousins, and waiting for her to take the meatballs out of the frying pan... we wouldn't even wait for them to cool - we would grab as many as we could (as she was screaming at us to leave the kitchen!!)!!! So GOOD!!!!
