Mix meatballs and let sit covered in refrigerator for at least an hour.
Flour meatballs and let sit until absorbed. Flour again.
Fry meatballs in oil on medium heat until cooked through - about 5-8 minutes each side. Or place in a muffin tin with oil and roast for 20 minutes at 375*, turning once.
Keep meatballs warm while you make sauce and sides.
For optional sauce, melt 1/4 cup butter and add equal amount of flour and whisk until paste. Do not allow it to brown. Add a splash of sherry, 1/2 cup chicken stock, juice of one lemon. Add rosemary, garlic, salt, pepper. Whisk and simmer until thick. Strain. Serve sauce with meatballs and noodles. We like steamed broccoli too.