VIDEO LINK: https://youtu.be/sYTWxEtRCxM
Yields: 28-30 Meatballs
Prep time: 15 minutes
Cook time: 35-40 minutes
Ingredients:
·1 lb. of ground beef
· 1 lb. of ground veal (Substitute with ½ lb. of pork & ½ lb. of beef)
·1 lb. of ground pork
·15 oz. of breadcrumbs or 8 slices of white bread (chopped in a processor)
·1 head of fresh garlic (minced)
·2 cups of fresh Italian parsley (chopped)
·1 & 1/2 cups of grated Romano cheese
·6 eggs
·4 tsp. of salt ·
·1 & 1/2 teaspoons of black pepper
· 1 cup of water or milk
Instructions:
1.Mix all the ingredients together: Gently mix until all the ingredients are evenly distributed and then roll into balls.
2.Frying Instructions:
o Heat vegetable oil or another high-heat oil in a large skillet or deep-fryer to 350-375°F (175-190°C). Use a deep-fry thermometer for accurate temperature control.
3.Fry the Meatballs:
o Carefully add the meatballs to the hot oil, working in batches to avoid overcrowding the pan.
o Fry for 2-3 minutes per side, or until golden brown and cooked through.
Drain and Serve:
o Remove the meatballs from the oil using a slotted spoon or spider.
o Drain them on paper towels to remove excess oil.
o Serve with our tomato sauce recipe (page #)
Baking Instructions:
o Place meatballs on sheet pan and then add a cup of water to the pan.
o Preheat oven to 425 degrees F and bake for about 45 minutes.