Italian Meatballs

450 g. ground beef

225 g. ground veal

225 g. ground pork

2 cloves garlic, minced

2 eggs

1 cup grated Romano cheese

1 ½ tablespoons chopped parsley

salt and ground black pepper to taste

2 cups stale baguette bread, crumbled

1 ½ cups lukewarm water

1 cup olive oil

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Gloved hands are the best tool  for this. 

Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs. 

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.