Italian-style seasoned beef and pork meatballs, the classic Italian American staple food.
When the meat mixture is well formed, take a chunk of meat and create a ball, about 1/2 to 3/4 the size of a baseball. Depending on the exact size, you should be able to create 15-20 meatballs. The balls should hold together pretty well.
Put a cast iron skillet over high heat and let it get nice and hot. Add the oil and let the oil heat up to about 350 degrees. You don't want a deep pool of vegetable oil here, just a thin layer of oil in the skillet.
Before you began cooking the meatballs, you should have begun cooking your sauce in a separate sauce pan. After the meatballs are seared, drop them into the sauce and slow cook them over low heat for at least one hour.