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Ingredients

• 1/2 pound ground lean beef
• 1/4 pound ground veal
• 1/4 pound ground pork
• 1 large egg (1 egg per pound of meat)
• 1 cup freshly grated Pecorino Romano cheese
• 1 1/2 tablespoons chopped Italian parsley
• 1/2 small garlic clove, peeled and minced
• 1 cup lukewarm water
• 1 cup un-seasoned bread crumbs
• Salt(preferably Kosher or Sea Salt) and freshly ground pepper
• 1 cup fine-quality olive oil

Directions

1. Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist.
2. Shape meat mixture into balls (not too big, and not too small, the size of a tennis ball).
3. Heat blended olive oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.*
4. Lower cooked meatballs into simmering Marinara Sauce and cook for 15 to 30 minutes. Serve over pasta or on their own.