LIDIA'S MEATBALLS FROM JAN

Steps:

• * Combine the meat, salt and pepper, grated onion, cheese, parsley . * Beat eggs with a pinch of salt. Add to mixture. * Squeeze as much liquid as you can from the bread. Break it up, and spread little dabs on the meat. Mix thoroughly with your hands, or place in a jumbo freezer bag , close and squeeze it around until combined. * Add the toasted Pine Nuts and drained Raisins. They are optional, but make the Meatballs extra delicious. BEFORE ROLLING AND BROWNING: Fry up a teaspoon or two of the mixture in a skillet. Taste for seasoning. Add more salt and pepper, if needed. * Roll the Meatballs. I make them rather large. One or two makes one portion. Place them on a Cookie Sheet. * Flour the Meatballs. Place flour on a Cookie Sheet and rolls the Meatballs until they are lightly coated. * Heat Olive Oil in a heavy skillet. Cast Iron or non-Stick le Creuset is best. Brown meatballs, turning to brown all sides. DO NOT CROWD. You should be able to do it in three or four batches. * Have your sauce at a low simmer. * Place browned Meatballs in the simmering sauce and cook covered for at least one hour, preferable two. * You can make your sauce a day or two ahead, and then reheat. You can make the meatballs and refrigerate them ahead. Then flour and brown when you are ready to cook. The meatballs are time consuming, but the effort is well worth it. The recipe makes a lot, and they freeze beautifully. Use a lot of sauce. The Meatballs will flavor your sauce, and will make a beautiful Ragu to serve on Pasta. About flouring and browning: Browning actually makes a less greasy dish with less fat. Flouring keeps the Meatballs intact and prevents them from soaking up oil.