Italian Meatballs

Warm the sauce in a saucepan on low while you make the meatballs.

Combine all the meatball ingredients in a large bowl and mix well. Cook a small amount to see if you need salt.

Use your preferred size scoop to scoop out the meatballs onto a tray or plate. Take each ball and roll it gently between your hands until it is well shaped.

Heat oil in the Dutch oven over medium or medium low heat. Once the oil is hot, add the meatballs in batches and brown them all over. Move them to a new tray or plate as they finish.

Once all the meatballs have been browned, add the sauce and return the meatballs to the Dutch oven. (If there is too much grease for you, remove some with paper towel first). If your sauce is very thick, add a little water.

Cover the pot and bring the sauce to a low simmer. Check and stir gently a few times. Adjust the heat as needed to keep it at a very low simmer and cook for 30 minutes. Small meatballs can be cut open to check for doneness; with large ones you will want to check one with a thermometer. The internal temperature should be 160 F.

Remove the lid and continue to simmer enough to thicken the sauce. Gently stir a few times.

Serve with pasta, on rolls, or by themselves as an appetizer.