Steph's Meatballs

Ingredients:

1 lb ground chuck, at room temperature

3 large eggs (use 4 if medium), stirred with a fork to break up and distribute yolks

1 cup Italian bread crumbs,

2-3 Tblsp Meatball Seasoning (see recipe below)

2 Tblsp vegetable or olive oil

1 medium jar Prego meat flavored spaghetti sauce

Meatball Seasoning: (makes enough for ~three or four 1-lb ground chuck recipes)

1/2 cup Tone's Italian Seasoning

3 Tblsp fine garlic powder

2 Tblsp fine onion powder

3 1/2 Tblsp Kinder's "The Blend" seasoning

Meatball Preparation:

1. Mix all seasoning ingredients, then place in a spice grinder.

2. Process spices until they are all finely ground. Taste to make sure the salt amount is sufficient. 

3. Store in airtight container.

Meatball Preparation:

1. Mix all ingredients together. Mixture will be "wet."

2. Form meat mixture into 1" to 2" balls, wetting hands as necessary to achieve a smooth outside to the meatball. DO NOT overwork meat, or meatballs will be tough. 

3. Put oil in a large and deep skillet or saucepan.

4. Place meatballs in skillet (make sure they are not touching - you need space to be able to use a spoon to turn them), and turn heat to medium-high.

5. Cook meatballs slowly, turning occasionally very gently using a large serving spoon or (ideally) a soup spoon, so that they do not stick to the bottom of the skillet or fall apart. 

6. Once the meatballs are a little brown (i.e. cooked a bit on all sides so they no longer stick to the skillet), cover skillet partially (2/3 of the way covered) and reduce heat to medium-low. 

7. Let meatballs simmer (they should stay relatively soft), until they are cooked through (about 15 minutes, give or take, depending on size of meatballs).

8. Add spaghetti sauce, and turn meatballs into it until they are fully coated.

9. Put lid on skillet fully, and turn to low heat. Let simmer until ready to serve, or at least 15 minutes.