Mix all the ingredients in a large bowl and incorporate well. Mixture should be moist, but hold together. If too wet, add a little more Parmigiano Reggiano and breadcrumbs. Form the meatballs on the small side (about 1 1/2-inch balls).

Coat the bottom of a skillet with extra virgin olive oil. When the oil gets hot, add the meatballs, turning as they fry and become golden on the outside.

Add tomato sauce to a large saucepan. To make your own sauce, take a couple of cans of imported Italian tomatoes and put them through a food mill into a large saucepan. Add some extra virgin olive oil and a couple of basil leaves. Simmer.

As the small/medium meatballs come out of the frying pan, drop them in the sauce. When the sauce reduces and thickens to a consistency you like, turn off the heat. The meatballs will be juicy and your sauce perfect and flavorful.