Meatballs (Polpete or Croccheta)

2 1/2 pounds ground beef
2 1/2 pounds ground pork or non-spicy pork sausage
Two cups Romano cheese, freshly grated
Two eggs
One cup wet bread or wet oatmeal (used to help the meatballs stick together.)
Three heaping tablespoons Oregano flakes
Three heaping tablespoons Basil flakes.
Four tablespoons minced garlic.
Mix either with hands, bread kneader or mixer watching for texture. Do
not over mix—shouldn’t be creamy or gooey.

Pre-heat skillet to 350 degrees F. Make meatballs about two inches in
diameter and about one inch thick. (Makes about thirty to thirty-five
meatballs) Place in pan and cook until browned on each side. Mostly
cooked through. Place half of the meatballs in the spaghetti
sauce while on simmer. They should simmer in sauce for at least 2-3 hours, thus they go in during the morning simmer of 5 hours. Leave in until ready to serve.

Fry the remaining meatballs until dark brown on each side and place in
covered saucepan. Heat oven to 350 degrees F, add one cup of hot water
and cook for an hour or so or until done.