1 lb. round steak, thin sliced
Meatball filling
Spaghetti sauce
2 tbsp. olive oil

Prepare meatball filling. If thinly sliced round steak is not available, pound round steak with a mallet to 1/4 inch thickness. Spread meat filling over round steak and roll from narrow end as you would a jelly roll. Wrap and tie stirring around meat roll to secure. You may make these in one large roll, slicing after cooking into 1 inch pieces or you may make several smaller rolls for individual servings.

I use the large roll method. Brown meat roll in oil in skillet or bake in oven until browned on all sides. I use cooking spray and the oven method. When browned, let simmer in your spaghetti sauce for about 2 hours. When ready to serve, remove string and slice into 1 inch or so pieces.