Meatballs, Rao'S Style

• 1 pound ground lean beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 1/2 tablespoons chopped Italian parsley
• 1/2 small garlic clove, peeled and minced, optional
• 2 cups bread crumbs (see below+)
• 2 cups lukewarm water
• Salt and freshly ground pepper to taste
• 1 cup fine-quality olive oil

1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist.
2. Shape meat mixture into balls (we usually make large, 2 1/2- to 3-inch balls).
3. Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.
4. Lower cooked meatballs into simmering red sauce and cook for 15 minutes. Serve over pasta or on their own.

ground lean beef, ground veal, ground pork, eggs, freshly grated pecorino romano cheese, italian parsley, garlic, bread crumbs, water, salt, finequality olive oil

Taken from www.epicurious.com/recipes/member/views/meatballs-raos-style-1234570 (may not work)