Italian Meatballs

• 2 lb ground beef veal and pork/meatloaf mix
• 1 cup grated Romano cheese
• 2 cup italian bread crumbs
• 1 1/2 tbsp chopped parsley
• 1 cup olive oil
• 1 salt and pepper to taste
• 2 clove minced garlic
• 2 eggs

1. Combine beef, veal, and pork in a large bowl.
2. Add garlic, eggs, cheese, parsley, salt and pepper.
3. Blend bread crumbs into meat mixture.
4. Slowly add the water 1/2 cup at a time.
5. The mixture should be very moist but still hold its shape if rolled into meatballs.
6. Heat olive oil in a large skillet.
7. Fry meatballs in batches.
8. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel.
9. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

ground beef veal, romano cheese, italian bread crumbs, parsley, olive oil, salt, garlic, eggs

Taken from cookpad.com/us/recipes/331424-italian-meatballs (may not work)