This is a recipe I gleaned from watching my Grandma Spada. There were little measurements given other than the amount of meat used therefore, this is not her recipe exactly. If it is not correct, the fault is mine; hence the name . . . .
Note: The double asterisk (**) denotes an ingredient where the amount is strictly to your taste.
Polpette freeze wonderfully, that is if there are any left to freeze.
I realize that there should be pictures but I never think to take any. By the time I remember, we are eating and no one wants to leave the table for a camera
Mix in 3 eggs; if mixture seems dry add additional eggs one at a time until mixture is moist enough to hold its shape when formed into a ball.
Season with salt and pepper to taste.
Form the mixture into walnut sized balls.
Pour olive oil to a depth of 1/4 inch in a large sauté pan over high heat. When oil is hot, add meatballs and fry until golden on the outside, about 10 minutes; turn out onto a plate lined with paper towels.
At this point you can add to your spaghetti sauce, they add their flavor to the sauce, or you can serve them on the side.