Random entry of the day

The recipie for my Grandmother's geniune Sicilian Meatballs:

I watched my grandma make these every other sunday for 7 years, longer if you count the years I was too young to pay attention. At the height of her family growth, she made meatballs for 14 people, and there were always leftovers. Feel free to substitute beef for turkey or soy, eggs for fake, joyless, egg substitute, etc. It's your tastebuds!

What you'll need:
For every 2 lbs ground beef
use 3 large eggs
1 cup italian style breadcrumbs (cheaters) plus a bit of garlic, oregano and salt
or approx. 1 cup breadcrumbs, 3 tablespoons dry parsley, 2 tablespoons powdered garlic, 2 tablespoons oregano, 1 to 1 1/2 teaspoons salt, and a tablespoon of basil. do not overdo the basil, you'll have plenty in the sauce, and the meatballs should be earthy, not sweet.)
and a big pot of spaghetti sauce.

Combine all dry ingredients and set aside.
Mix the meat and eggs thoroughly. It will end up looking like very slimy meat. Don't worry. That's what the dry stuff is for.
Add your breadcrumb mixture to the meat, and knead it in.
When everything is mixed, start pulling off 2-3 inch chunks and rolling them into balls. Works best with 2 or more people. One to roll and one to cook.

When you have about a quarter pound of meatballs, put them in a hot skillet.
. . . .(There's 2 ways to do this. Grandma put them in her big cast iron skillet with a lot of grease and fried the hell outta the buggers. My hubby and I use a dash of olive oil for the first batch and constantly rotate the pan. Grandma's would come out rather square and burned on one side. Ours come out round and evenly cooked, but it's more work.)

Brown the meatballs in quarter pound batches, then add them to your sauce. Small batches make it easier to drain off excess grease.

When all meatballs are browned and added to the sauce, cover the pot and let it simmer at least an hour. (Grandma's minimum was 3 hours. You could smell them all day...sigh)

The purpose in the long simmer time is to let the beefy/spicy flavors seep into the sauce, and to ensure the meatballs are thoroughly cooked. It has the added benefit of making everyone hungry enough to eat spaghetti (yuck)