THE BEST MEATBALLS

THE BEST MEATBALLS

1 lb. ground beef
½ lb. ground veal
½ lb. ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1-1/2 Tbsp. chopped Italian flat leaf parsley
salt and pepper
2 cups stale Italian bread, crumbled
1-1/2 cups lukewarm water
1 cup olive oil

Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat5 mixture. Slowly add the water ½ cup at a time. The mixture should be very moist but still hold it’s shape if rolled into meatballs. Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain an paper towel (if mixture is to wet, cover the meatballs while they are cooking so that they hold their shape better.)

Place cooked meatballs into Marinara sauce and cook for 15 more minutes.

Yield: 8 servings.