Italian Meatballs

Preheat oven to 425°.
Arrange the meatballs on an olive-oiled coated rimmed baking sheet.
Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs.
Continue baking until nicely browned and cooked through, approximately 10-12 minutes, or until meatballs register 165° degrees on a instant thermometer.

Pour enough oil into a large skillet to coat the bottom and place over medium-high heat.
When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.
Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165° on a instant thermometer), which should take about 15 minutes total.
Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer.