Created by a family member

Ingredients.

I first had these meatballs in Italy.If you don't brown the meatballs well, they will fall apart when simmering. Recipe by Tenshino papa chef

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You can fry these in about 10 minutes, drop them in simmering sauce for 3 hours, or bake them at 350°F for 30 minutes.

This meatball recipe is dedicated to those who love cheese!I used Parmesiano Reggiano instead of regular old parmesan (since my husband likes it better), but any cheese would work.Stuff in a lot of cheese. Your meatballs will turn out a lot better this way!You can also fry them up in a frying pan.Add any herbs you like to create your own Italian taste. Recipe by Hitomi

These are THE best meatballs. Period. People literally beg me for them. People offer to pay me for them. I make a lot, and it's never enough.They are time consuming. Make a lot. This recipe scales nicely.They are moist. They are delicious. You will not eat just one.They freeze really well. I put 6 plus sauce in quart freezer bags. Throw in a pot with lid on low heat for 45 or so minutes and you've got a super easy, super delicious meal.

Simple and classic meatballs in a traditional northern Italian recipe.