Rao's Meatballs
by：Spaghetti and meatballs doesn't have to be a meal that you slave over and simmer all day, nor does it need to put you into hibernation once you've eaten it. You can mix, shape, and fry these meatballs in exactly the time it takes for Marcella Hazan's tomato, butter, and onion sauce to cook (or even this 20-minute marinara, if you're really fast). The caveats: 1. Make your own fresh breadcrumbs (i.e. grind up some stale bread) or, if your crumbs are purchased and quite fine, cut back by half, and don't use quite as much water. I can't be responsible for your stiff, mealy dumpling-balls if you don't heed this. 2. Use local, pastured, not very lean meats if at all possible. Good flavor and fat go a long way here. Adapted slightly from Rao's Cookbook by Frank Pellegrino (Random House, 1998)
