ITALIAN MEATBALLS (HAMBURGERS, TOO!)

Steps:

• 1. Mix all ingredients together in a large bowl. Shape mixture into balls, smaller than a golf ball. (Hint: coat your hands with olive oil before mixing and making the balls and the mixture won't stick to your hands.)
• 2. Drop the balls into sauce (see my sauce recipe (separate from this recipe)) that is bubbling in a deep frying pan, add 1/2 to 1 cup of water (depends on how thick your sauce is, cooking time thickens your sauce, plus the meatballs like a "steamy" bath) to "steam" the meatballs. Cook 15 minutes, turn the meatballs (add more water if sauce has thickened too much), and cook another 10-15 minutes.
• 3. Serve with pasta, or in rolls as a sandwich, or as smaller balls on toothpicks for an appetizer. Truly a go-to, mix-and-match recipe - enjoy!
• 4. (If you want to do hamburgers, use 3/4 cup of bread crumbs and a little less ricotta and a little less parmesan, and cook in pan w/a little olive oil until done to your preference - well-done, medium, etc.)