Recipe by =>
Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.

INGREDIENTS: (Serves 4-8)
1 1/4 lbs lean ground beef – 2 eggs, beaten
1/2-3/4 cup plain breadcrumbs
1/4-1/2 cup fresh shredded Parmigiano Reggiano Cheese
1/4 cup chopped fresh parsley
4-5 cloves garlic – 3 tsp sea salt – 1/2 cup olive oil
Mix beef, eggs, 1/2 cup breadcrumbs, 1/4-1/2 cup Parmigiano depending on taste) and parsley in a large bowl. Peel and roughly chop garlic, then mash with mortar and pestle along with 1-2 tsp sea salt until a paste is formed.
Add garlic paste to beef mixture. Mix beef gently with hands until just combined. Do not overwork the meat. Heat oil in heavy bottomed pan (preferrably cast iron) over medium to medium high heat and preheat oven to 400.

Form 2-4 tbsp sized meatballs out of the mixture, rolling in your hands gently, and add to the hot oil. Continue to add meatballs about 1 inch apart so not to overcrowd the pan (this will take 2-3 batches at least).

Cook until browned on one side, then flip meatballs over.
Larger meatballs might need to be browned on more than one side. Place browned meatballs on greased baking sheet.
Once all batches of meatballs are browned, place in oven for 5-10 minutes to finish cooking. Smaller meatballs might be completely cooked before the oven, larger meatballs will need around 10 minutes, this is based on preference.

Once meatballs come out of the oven, sprinkle with remaining tsp of sea salt and serve. You can also finish cooking the meatballs in sauce instead of the oven, though you’ll lose the crispy exterior (which is my favorite).