These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
I prefer to let the meat mixture sit in the fridge overnight to let the flavors develop but I've cooked them immediately and it's fantastic too.
Simmer meatballs in marinara sauce for at least 1 hour, preferably 4. If you won't be freezing half of the recipe, then use more sauce to cover all the meatballs. Serve over your favorite pasta, or try it with provolone on a meatball sub
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.