Meatballs (Debbie's)

Yield: approximately 15 meatballs (of approximately 4 oz. each)

Assemble the following:

3	lbs	lean ground beef (or beef/pork/veal mix)
3		large eggs (use more if they're smaller)
1	c	Progresso® Italian-style breadcrumbs
1/3	c	grated cheese (parmesan or romano)
3	T	fresh minced parsley (1 T if using dried flakes)
2	T	fresh minced basil (2 t if using dry)
1-1/2	t	dry onion flakes
1-1/2	t	dry garlic flakes
1-1/4	t	salt
< 1/4	t	fresh ground pepper (approximately 15 turns)
		shortening or vegetable oil (for frying)

You will also need:

Red Gravy (Debbie's), already simmering (or your own gravy)
a bowl capable of holding all of the above, with room to mix
measuring spoons and cups
large ice-cream scoop
frying pan or deep fryer
slotted spoon
paper towels
instant-read thermometer (optional)

Mix the ingredients (except for the oil) by hand.

Consistency can vary based on the meat being exactly 3 lbs and the size of the eggs. Add more egg or bread crumbs if needed.

Let mixture sit for 1/2 hour.
Using the ice-cream scoop, form the mixture into nearly-identically sized balls.
Fry the meatballs in vegetable oil. (Use either the Frying pan method or Deep-fryer method.)
After frying, drop the meatballs into gravy that has been simmering for at least one hour.
Let the meatballs cook/simmer in the gravy for at least another two hours.
Put the meatballs (and any other gravy meat) in a container that is just the right size. Fill in the gaps with gravy (the gravy does the meatballs a world of good). Cover and refrigerate overnight. Put the rest of the gravy in another container and refrigerate.

Note:
If you store all the gravy with the meat, the meat will absorb more of your gravy and you may not have enough left for the macaroni.

Frying pan method

Heat the vegetable oil over a medium flame.
Add meatballs (as many as will fit with room for turning).
Turn periodically as the "sides" brown.
Remove and drain on paper towels.

Deep-fryer method

Follow the operating and safety instructions of your deep-fryer.
Heat oil to 325° F.
Fry meatballs for 8-11 minutes or until they're 150° F inside (use an instant-read thermometer).
You can fry one at first, and then cut it in half to see the inside. If it looks like you like it, it's done, if not, adjust temperature and/or time to taste.
Remove and drain on paper towels.

Note:
The advantage of deep-frying is that it is faster and gives an even fry all the way around. The disadvantage is that the exterior is a little harder than pan frying. To compensate, let the meatballs simmer in the gravy an additional hour or two. Deep-frying does not introduce more oil into the meatballs than pan frying.

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