the best meatballs

Ingredients

• Servings: 8
• 1 pound ground beef
• 1/2 pound ground veal
• 1/2 pound ground lamb
• 2 cloves garlic, minced
• 2 eggs
• 1 cup freshly grated romano cheese
• 1 1/2 tablespoons chopped italian flat leaf parsley
• salt and ground black pepper to taste
• 2 cups stale italian bread, crumbled
• 1 1/2 cups lukewarm water
• 1 cup olive oil

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• combine beef, veal, and lamb 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. the mixture should be very moist but still hold its shape if rolled into meatballs. (i usually use about 1 1/4 cups of water). 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 on a paper towel. (if your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)