Virtual Sefer kellyds' meatball recipe

This is not really a recipe, but it's how I do it.
I use sausage instead of ground beef. Plain old breakfast sausage is fine, or Italian sausage is REALLY yummy.
I moosh the sausage all up in a bowl and add a couple of eggs per pound of sausage. I grate some onion over it and mix it all up well. Then I add either crunched-up saltine crackers (my favorite) or raw oatmeal - enough to make it the right consistency for moulding into balls. Then I get some shortening hot in an iron skillet (you can use oil), and start adding balls, one at a time. You want your shortening hot enough that the balls brown quickly, so they won't be greasy. Turn the balls until they are browned on all sides, but not cooked.
Add the spaghetti sauce, adjust heat to simmer, and let the balls continue cooking in the sauce. I usually end up cutting one or two in half to make sure they are done inside.
Oh, yeah . . . if I use oatmeal instead of saltine crackers, I also add a little salt to the meat mixture (maybe a teaspoon per pound?)
This is pretty simple, but my family gobbles it down.
These are good cooked in diluted mushroom soup instead of spaghetti sauce, and then served over wide noodles.