Sharp-eyed viewer may have noticed a particular lack of meatballs in my previous Meatball post. This was because… distracted. Huh. what?
And here they are! A day late but nary a dollar short.
The Best Meatballs
1 lb ground beef
½ lb ground veal
½ lb ground pork
2 cloves garlic, minced
1 cup freshly grated Romano cheese
1 ½ tbl chopped Italian flat leaf parsley
2 cups bread crumbs
1 cup olive oil
salt and pepper
1 ½ cups lukewarm water
Combine meat in large bowl. Add garlic, eggs, parsley, salt and pepper.
Blend in bread crumbs. Slowly add water ½ cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
Heat olive oil in skillet and fry meatballs in batches until very brown and slightly crisp. Remove from heat and drain.
I substituted lamb for veal and made a double recipe yielding three batches in the skillet as shown, approximately 3 dozen total meatballs!