Step 1

Hand mix everything in a medium/large mixing bowl. DO NOT OVER MIX.

Step 2

Coat the bottom of a high sided pan with oil – EVOO is my oil of choice & I like to use a cast iron skillet or an everything pan.

Step 3

Drop into the COLD pan of oil in 1 layer leaving some space in between each meatball.

Step 4

Form the meat mixture into balls with a melon baller, small ice cream scoop, or with your hands.

Step 5

Brown the meatballs on medium heat for about 7-10 minutes per side. Don’t flip them before they are ready!

Step 6

After the meatballs are all browned, move them over to a plate & start the gravy.

Step 7

Add a little flour to the pan of meatball "drippings" – no more than 1/4 cup. Brown the flour on medium low heat

Step 8

Slowly add water starting with 1/2 cup whisking as you add. Bring that to a bubble then taste for seasoning. Add salt & pepper as needed.

Step 9

Put the meatballs back into the pan with the gravy, add more water as needed – up to a full cup – and stir to coat the meatballs. At this point you can taste & adjust the seasoning as needed.

Step 10

Let the meatballs simmer in the gravy until it thickens, about 10-15 minutes.