If you're gonna make meatballs, make them big, juicy, and full of Italian flavor. Whether you eat them nestled atop red sauce-covered pasta, or in an Italian steak roll slathered with red sauce and buried in melted mozzarella, these meatballs make a big statement! I suggest doubling, or even tripling, this recipe and freezing any leftovers (if there are any).
Sear and partially cook meatballs if canning in red sauce.
Mix all ingredients together in medium bowl.
Form meatballs about 1-1/2" diameter
Place in heated frying pan and cook until no longer pink, turning occasionally to brown all sides.
Remove from pan and drain on paper towel-covered plate, or immediately add to red sauce.