This recipe has yet to be personally tested, but I'm giving it a go for a late lunch.  I bought a stupid expensive prime grade porterhouse.  I've eaten at Andiamo's Italian Steakhouse inside of the D Casino, and I love their "zip sauce".  I found this recipe and I'm giving it a try.  I'm also doing a baked potato and sauteed garlic butter baby bella muchrooms.  The potatoe is in the oven, while the steak has been salt and peppered and is warming to rooom temp on the counter.  Here's the zip sauce recipe.  I'll report later.

Mark, I'm not sure why "garlic" is mentioned.  I'd say any red wine vinegar.  If you happen to find one with garlic, try it.  It has been a long time since I made this so I don't remember.  I'm gonna look around when I go to the store and see what is available.

As for how many meatballs, the recipe said form into "very small meatballs".  I left out the "very."  I guess however many 4 lbs of sausage will make.

Some recipes call for bread crumbs, I guess to extend the meat.  I read where someone likes to use dry potatoe flakes (like in Hungry Jack) in place of bread crumbs.  I've not tried it (I rarely use bread crumbs), but the writer likes the effect and the taste.

Zip sauce report.  Magnificient!  It's not often that I eat a prime porterhouse, and it was every bit as good as I was hoping for.  Try the zip sauce with your steak.  It's quite easy to make and fantastic.