Best Meatballs
- 1 lb. ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 2 eggs
- 1 cup freshly grated Romano cheese
- 1 1/2 tablespoons chopped parsley
- salt and pepper to taste
- 2 cups stale Italian bread, crumpled or 1 cup canned bread crumbs (add italian spices if you use plain bread crumbs)
- 1 1/2 cups lukewarm water
- 1 cup olive oil
- Combine meats in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. Shape into meatballs. Heat olive oil in large skillet. Fry meatballs in batches. Fry about 5 minutes per side. Put directly into tomato sauce for further cooking for about an hour or freeze for future use. I place meatballs onto cookie sheet directly from stove and place into freezer for 10 to 15 minutes so they will hold shape better. Then I either put them into tomato sauce or transfer to a freezer ziplock to freeze.
ground beef, ground veal, ground pork, garlic, eggs, freshly grated romano cheese, parsley, salt, stale italian bread, water, olive oil
Taken from www.epicurious.com/recipes/member/views/best-meatballs-50124821 (may not work)