Catalina's Italian Style Pan Fried Meatballs

• 2 lb 90% Lean Chopmeat
• 4 clove Fresh Garlic
• 1/2 cup Fresh Basil, chopped
• 3/4 cup Parmesan Romano Cheese, grated
• 1/2 cup Progresso Bread Crumbs
• 2 Large Eggs
• 1 tbsp water
• 3/4 cup olive oil (for frying)
• 1/4 cup chopped parsley

1. Finely chop garlic and parsley, if possible use processor.
2. Set aside.
3. In a large frying pan, heat oil over medium heat.
4. In a large mixing bowl, season chop meat first with salt and pepper.
5. Add basil, chopped garlic and parsley.
6. Mix by hand only once or twice.
7. Add the eggs to the meat, along with the Parmesan cheese and bread crumbs.
8. Mix by hand only once or twice.
9. TIP: The meat can become too tough if mixed too much so be sparing when mixing together.
10. Only 4 or 5 times at most.
11. If the texture of the meat still seems too dry, add water but be sparing.
12. Roll 2 inch meat balls and fry for about 10 minutes or until desired.
13. Some may like them more crispy, taste stays the same!
14. The meat balls are so good you can enjoy them solo or add them to your favorite pasta dish!
15. They are also amazing in a meatball hero

garlic, fresh basil, romano cheese, bread, eggs, water, olive oil, parsley

Taken from cookpad.com/us/recipes/354476-catalinas-italian-style-pan-fried-meatballs (may not work)