Not Your Mother's Meatballs, My Mother's Meatballs!

There is no way I was allowing another week to go by without posting this recipe. This is twist on a personal family favorite, so I will even include the original recipe and a variation that I think is a really interesting twist on the classic.

Step One: 
In a very large Stainless steel bowl combine the following your ingredients...

- 1lb. Ground Meat (or meat combo) of Choice (I like Chicken, Turkey or Bison). 
- Bread Crumbs of Choice (Whole Wheat, Gluten Free, Ground up Organic Corn Flakes, whatever) This is just a binding Agent 
- 2 eggs 
- Pink Salt and Pepper
- 2 Table Spoons of EVOO
- 2 table spoons of Italian Seasoning
- Fresh Basil (optional)

Step two: (3 variations)
MY mothers way (throwing caution to the wind)
AND DEFINITELY NOT the way I would make this but to appease my mother ... 
Add a cup of Pecorino Romano Cheese, mix by hand, then pan fry in EVOO until cooked. A true kids favorite.

MY WAY!!! (The healthy way)
Mix and Hand Roll, Put on a cookie tin, brush with EVOO bake at 425 for 25 -35 minutes, flipping when one side is thoroughly cooked and has a light crisp the outer shell.

My Sister In-laws way (Reena the Rebel)
She uses Bison and Rolls them with an inch thick piece of fresh Mozzarella firmly in the center. She uses "leggios spicy dipping oil" instead of EVOO, omits the Italian seasoning and uses only gluten free bread crumbs. She also bakes at 425 for 25 -35 minutes, flipping when one side is cooked completely.

Add to Marinara Sauce (for some) gravy (for others) <--- Please do not get me in the middle of the sauce vs gravy argument. I have heard it said both ways. ​

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