• 1 pound ground beef chuck
• 1/2 cup fresh parsley, chopped
• 1/2 cup Pecorino Romano cheese, grated
• 1 egg, beaten

• 1 teaspoon dried oregano
• kosher salt and fresh cracked black pepper, to taste
• pasta sauce of you choice (at least 48 ounces)
• dry spaghetti

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Break ground beef up into a large bowl. Add chopped parsley, Pecorino Romano cheese, dried oregano and salt and pepper. Mix gently but thoroughly by hand. (The less you mix, the more tender the meatballs will be.) Beat egg in a small separate bowl. Pour evenly over meat mixture and fold into meat very gently by hand, just enough to moisten the meat. Form into 1 1/2 inch meatballs (1 1/2 ounces by weight) and set on a plate. Refrigerate for 15 minutes to allow them to rest.

After the meatballs have rested, place the pasta sauce of your choice in a large Dutch oven over low heat. In a large non-stick frying pan, heat 1 tablespoon olive oil over medium-low heat. Reshape the chilled meatballs, if necessary, and add to the frying pan. Cook slowly for 15 to 20 minutes, rolling constantly, just until meatballs are set, but not browned. Do not cook through or allow a crust to form on the outside of the meatballs. Use a slotted spoon to carefully drop the meatballs evenly into the sauce trying not to let them drop to the bottom of the sauce. Lightly cover all the meatballs with sauce but do not stir. Cover the Dutch oven, leaving heat on low, and simmer for 30 minutes undisturbed. After 30 minutes, remove the lid and gently stir the meatballs and sauce. Simmer slowly until the sauce reaches desired consistency, usually 30 minutes more. Boil spaghetti in highly salted water to desired doneness, drain well and serve with the meatballs and sauce with grated Parmigiano-Reggiano cheese and toasted garlic bread and on the side.