A visual look at meatballs being fried by Stephanie Dougherty under the guidance of Marie (Iacone) Dougherty, mother. It is a special, plain recipe for meatballs using basic, everyday ingredients. It’s all in size and taste with Marie’s meatballs. Marie uses a lean, ground meat (85% – 15%) and makes small meatballs. The art of cooking the meatballs to the right color of brown. Some of us like the meatballs a little extra crisp. The meatballs can be used as a side for spaghetti, in a meatball sandwiche, and a baked meatball sandwich, in a bowl covered with tomato sauce, or, as Marty prefers, plain and in a separate dish. Please SUBSCRIBE and follow Marty on his blogs on WIX.com.
