About 10 years ago my dad taught me how to make his meatballs that he's been making for our family for decades. I don't know if the way I make them at this point is really his recipe, but I think of him every time I make them and I attribute my method to him. The thing I love about the way he (and I because of him) cooks is he doesn't really measure anything. Just add whatever stuff you have, and there you go. Aside frim the ground beef we bought that morning, here's what I had in the fridge and pantry:

An egg, an oldish slice (butt end) of ww bread, some fresh parsley on it's way out, dried oregano and dried basil, and salt and pepper.

Here's what the amounts looked like on top of a pound of ground beef:

So you mix that all up, and form meatballs out of the mixture. Sometimes I make them bigger, but this pound of beef made 9 meatballs. I can easily throw back 3 of these, while Lori has 2 for dinner (with pasta and sauce of course).

I then fry these in a tiny amount of olive oil over a medium heat. This takes about 10 minutes or so, because I'm rotating the balls around to get them crisp on all sides.

Here's what they look like after about 10 minutes. I never really like the way these look at this point, but they are about to get much better. The meat at this stage is not cooked all the way through.

To conitune cooking the meat, and to add some great flavor I add in a bunch of already made tomato sauce. This was a combination of a vegtable sauce that Lori made earlier, and a jar of our butcher's marinara sauce which is pretty decent. So this cooked covered for another 30 minutes or so:

The meat will be slightly pink inside when you cut into it... Really tasty. To finish this sauce I ended up adding a package or fresh baby spinich which helps to lighten and freshen the whole dish up. Served over ww spagetti, with fresh grated parmesean cheese, cracked black pepper, and some garlic bread using up the last of that French bread I made earlier this weekend.

Overall i think I cooked the meatballs in the pan before adding the sauce closer to 15 minutes, so if you try I'd defintely keep it to 10 minutes. Mine were a little dry. But great flavor, and made up a string of 3 home cooked dinners in a row for us... Which doesn't happen often.