Mix all ingredients thoroughly by hand. Form into 2 ½ oz. meatballs. Place a large skillet on medium-high heat and pour enough olive oil to just cover the bottom of the pan. Lightly dust the meatballs in flour. Brown the outside of the meatballs, being careful not to burn them. Place on paper towels to drain excess oil and fat. At this point, they may be held under refrigeration for 4 days or frozen for 3 months.
If serving immediately, add 4 cups of Marinara (recipe xxx) and simmer until meatballs are completely cooked to an internal temperature of 160, about 30-45 minutes.
Yield: 18 meatballs