The Best Meatballs

2 lbs. lean ground beef

2 eggs

Garlic powder

Dried oregano

Salt and pepper

Locatelli (romano) cheese, freshly grated

Purchased breadcrumbs with Italian seasoning

Rinse the eggs before breaking them to make sure that no bacteria are malingering on the shells. Break into a bowl and beat with a fork until lemony in color.

In a large bowl, and preferably with your hands, mix the meat and eggs together. Sprinkle enough of the garlic powder over the meat mixture to lightly cover its top surface. Repeat with the oregano. Add salt and pepper to taste.

Add about a quarter cup of cheese, or to taste, and an equal amount of breadcrumbs, and start mixing with your hands again. There is no measurement for the right amount of breadcrumbs, and you will use what seems like a lot; you have added enough crumbs when the mixture has gone from red to pinkish. Mix well to ensure equal distribution.

For appetizer meatballs: form the meat mixture into balls the approximate diameter of a dime, taking care to roll them between your palms so that they stay together (a little water on your fingertips will help with this). Heat a skillet over high heat; when it's hot, add olive oil to coat the bottom of the pan, turn the heat down to medium-high, and fry the meatballs until browned on all sides. Make sure not to crowd them in the pan!

For meatballs in gravy: form regular-sized meatballs -- smaller than a golf ball, larger than a quarter in diameter. Place them in a Pyrex dish and bake at 350 degrees for 25 minutes. Then, add them to your pot of gravy made according to your favorite recipe, and simmer for at least three and a half to four hours.

I highly recommend accompanying the meatballs with a nice red wine and some fresh bread. Needless to say, some good pasta is required if you go the gravy method.