Recipe by => https://www.mangiamagna.com/
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.
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.
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 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).