Ingredients

    1 pound ground beef
    1/2 pound ground veal
    1/2 pound ground pork
    2 cloves garlic, minced
    1/2 chopped white onion
    2 eggs
    1 cup freshly grated Romano cheese
    1 1/2 tablespoons chopped Italian flat leaf parsley
    salt and ground black pepper to taste
    2 cups stale Italian bread, crumbled (or 1 2/3 italian bread crumbs)
    1 1/2 cups lukewarm water
    1 cup olive oil

Directions

1) Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, onion, salt and pepper.

2) 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. (I usually use about 1 1/4 cups of water). Shape into meatballs.

Frying:
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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. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Baking:
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Put meatballs on a cookie sheet at 350 for about 45 minutes.

Cooking in sauce:
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Drop the meatballs in a crockpot with the sauce