Spaghetti nights were a fairly common occurrence when I was growing up. It was quick and easy, and the sauce could be kept ready for whenever we got home from after school activities. It was a special occasion, though, when mom made meatballs instead of meat sauce. This recipe may not be the most authentic “Italian” food you’ll ever eat, but they’re delicious all the same.
Mom's Italian Meatballs
For some definitions of the word "Italian," these meatballs of questionable authenticity taste great in spaghetti sauce.
Soak bread in water for 1 minute, then squeeze out moisture.
Combine bread with remaining ingredients, mix well with hands or wooden spoon.
Form into small balls (you should end up with around 20)
Brown slowly in olive oil until cooked through. Remove and use in other recipes.