Spices & Sprinkles

Makes about 30 meatballs or 8 extra large meatballs.

Ingredients:

• 1 lb. ground beef
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 ½ T chopped parsley
• 2 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• 2 cups fresh bread crumbs or 1 cup fine bread crumbs
• 2 cups of lukewarm water (use less water with processed fine bread crumbs if not fresh) 
• 1 cup good quality olive oil, for cooking
• Marinara sauce

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 the meat mixture. Slowly add water, 1 cup at a time until the mixture is quite moist.
2. Small meatballs
   • Shape into 2 1/2 to 3 inch balls (about 30)
   • Heat oil in a large saute pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook the top half. Remove from heat and drain on paper  towels.
   • Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. 
3. Large meatballs:
   • Shape into about 8 extra large meatballs and place on a parchment lined baking sheet. Bake at 375 for about 20 minutes or until cooked through.
   • Best topped with marinara sauce (Marinara Sauce Recipe) and a dollop of whipped ricotta and fresh basil.