Most Americans and now even Italian Americans, eat the meat balls at the
same time as the pasta. To eat in the true Italian tradition meat balls -
like any other meat course - should be eaten separately after the pasta course.
(This also allows you to put cheese on your pasta course - if you are using
meatless sauce.) Often a green salad
and Italian bread is served with the meat course
- a fantastic combination. As a child, my family always ate them at the same
time - only later as an adult did I learn the joys of separating the courses.
And as a Jewish convert, the separate courses allows me to use cheese at
the proper time. This makes the meals last longer and is very conducive
to conversation and fellowship.
Add these meat balls to a basic pasta sauce for the
last hour of cooking - even longer depending on how much the meatballs
soften.
Mix all ingredients and form into meatballs - should get about 16
from these ingredients.
Cover bottom of roasting pan with olive oil and cook
meat balls in 425 degree oven for 10 minutes
Add to Sauce to complete cooking.