Meatballs with Romano cheese recipe (Meat)

Ingredients

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
1½	tablespoons	chopped Italian flat leaf parsley
some		salt and ground black pepper to taste
2	cups	stale Italian bread, crumbled
1½	cups	lukewarm water
1	cup	olive oil

Posted by RiVD on Feb 12, 2008

Instructions

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.

This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/meatballs-romano-cheese/