Combine all the ingredients in a medium bowl, except olive oil and season with
salt and pepper to taste.
Heat the oil in large sauté pan over medium-high heat.
Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked
Remove with a slotted spoon to a plate lined with paper towels.
(In general, most people use just ground beef in their spaghetti sauce. Instead
Bobby suggests the combination of three meats: ground pork, ground veal, ground
beef - the same meat combination used for meat loaf. Veal and pork can make this
dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs,
the added depth of flavor truly surpasses that of a singular ground beef sauce.)
Posted by Chef Chad in Houston TX at recipegoldmine.com