Ingredients
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1 1/2 lbs ground beef
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1/2 lb ground veal
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1/2 lb ground pork
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4 large garlic cloves (3 minced and 1 reserved for frying)
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2 tablespoons parsley
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2 large eggs
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1 1/2 cups water
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2 cups pecorino romano cheese, grated
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salt and pepper
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2 cups cooking oil or 2 cups olive oil, for frying
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tomato sauce, of your choosing. (But really good in a tomato-basil sauce.)
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1 cup plain breadcrumbs
Instructions
- In a large bowl, place the meat and rub the minced garlic into it.
- Press the meat in the bowl.
- Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
- Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
- After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
- After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
- Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
- Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
- (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
- Add the meatballs to your tomato sauce to finish cooking.
- Let simmer for at least 45-60 minutes.
- Serve with the sauce.