Meatballs with Romano cheese recipe (Meat)


Yield: 8 servings

1 lb ground beef
½ lb ground veal
½ lb ground pork
2   cloves garlic, minced
2   eggs
1 cup freshly grated Romano cheese
tablespoons chopped Italian flat leaf parsley
some   salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
cups lukewarm water
1 cup olive oil

Posted by RiVD on Feb 12, 2008


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

Blend bread crumbs into meat mixture. Slowly add the water ½ cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 ¼ cups of water). 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. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.

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