1. Combine beef, veal, and pork in a large bowl.
2. Add garlic, eggs, cheese, parsley, milk, salt and pepper.
3. Blend bread crumbs into meat mixture. Slowly add the water 1/4 cup at a time. The mixture should be very moist but hold shape when rolled.
4. I like to lay out some wax paper on a plate and roll up the meatballs and put a little bread crumb on the wax paper and roll them onto the plate, or just shape meatballs and set aside for frying
5. By this time you need to have your tomato sauce going in a sauce pot or skillet large enough to hold sauce & meatballs.
6. 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.
7. Once all the meatballs have been drained, lightly put them in the sauce pot, and let them soak for 30 - 60 minutes over very low heat.
8. Plate & serve with fresh grated Romano cheese, or over a dish of pasta. Enjoy!
9. Recipe should yield 16 - 24 Meatballs depending on how big you roll them :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (393g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 272 (31%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 254.9mg||78 %|
|Sodium 9766.9mg||337 %|
|Potassium 1185.1mg||31 %|
|Total Carbohydrate 91.7g||27 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 84.6g|
|Protein 54.9g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 865
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