In a large bowl, mix together the meat, egg
, Worcestershire, cheese
, parsley, oregano, basil
, onion, bread crumbs
, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead
the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan
on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.
Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.