400 gr. ground lean beef
200 gr. ground veal
200 gr. ground pork
2 large eggs
1 cup (250ml) freshly grated Pecorino Romano or parmesan cheese
1 ½ tablespoons chopped flat leaf parsley
½ small garlic clove, peeled and minced
2 cups bread crumbs
2 cups lukewarm water
Salt and freshly ground pepper to taste
1 cup fine-quality olive oil
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.
Shape meat mixture into balls with a spoon.
Heat oil in a large sauté 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.
Lower cooked meatballs into simmering marinara sauce and cook for 15
minutes. Serve over pasta or on their own.
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