1. Combine all ingredients (except the olive oil and wine) in a large mixing bowl. Mix well. 2. To make the meatballs: With damp hands, take a portion of the ground beef mixture and roll between palms to form a 1-inch round ball that is firmly packed. Repeat. Cook's Tip: If the ground beef mixture becomes too dry for the meatballs to properly stick together, add a sprinkle of water to the mixture as needed. 3. Cook the meatballs one of two (2) ways: 4. a. Grandma's way was to drop the hand rolled meatballs into boiling hot tomato sauce during the last 20-30 minutes of the sauce's cooking time. 5. b. Another popular method in our family is to fry the meatballs. Heat the olive oil in a wide, heavy-bottomed skillet over a medium-high flame. Add the meatballs, but do not over-crowd the skillet - Cook in a single layer. Cook for 10 or so minutes. As meatballs are finishing, add a little bit of red wine to de-glazethe skillet. Cook's Tip: Brown well on bottoms before turning, or meatballs will break apart. DO NOT OVERCOOK. 6. DELICIOUS VARIATION TO THIS RECIPE: Add one (1) chopped anchovie to the above-described ground beef mixture. Reduce your salt to a 1/4 teaspoon. ---------------------------------------------------------------------------
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