Roberta Rivard'S Meatballs

1. 1

   In a large bowl, mix raw meat, egg, bread crumbs, spices and parmesan cheese with your hands. Pinch off enough meat to make a meatball that is roughly one inch in diameter. Roll into ball shape, repeat until all meat is in delicious ball form.

2. 2

   The Roberta Method: In a large pot, empty jars of sauce. Place raw meatballs into the sauce and simmer over low heat for at least 4 hours or until suppertime. (If you're preparing this ahead of time, which Roberta almost always did, set up the sauce and meatballs in the morning and simmer all day). Serve over the pasta of your choice!

3. 3

   The Diane Method: My mother was never comfortable putting the meatballs in the sauce when they were still raw. She always baked them for 10 minutes in a 375F oven, then put them into the sauce and simmered for about an hour (or until dinnertime). Stir occasionally, serve over the pasta of your choice!

* Per serving · 4 servings · Values may vary.