• ½ loaf Italian Bread (#130503)
  • Water (enough to dampen the bread)
  • ½ lb. Ground Beef, Veal & Pork
  • 5 large Garlic Cloves, minced (#340051)
  • ½ cup Pecorino Romano Cheese, grated (#190000)
  • 1 Tbsp. Salt (#110600)
  • 3/4 Tbsp. Black Pepper (#450430)
  • ¼ cup fresh Parsley, chopped
  • 4 cups Vegetable Oil (#280960)
  1. Soak bread in water, enough to dampen, for two hours.  Drain bread of any excess water.
  2. In large bowl, mix all ingredients together with fingers, making sure everything is mixed well.  Start to roll into meatballs a little bigger than the size of a golf ball.  You should get about 12 to 15 meatballs.
  3. Add four cups oil to a medium sized fry pan.  get oil hot on medium flame.  When oil is hot, add six or seven meatballs to the pan (make sure there is room between them to cook evenly).  Cook on each side for about three minutes.  Put meatballs on a brown paper bag to drain off oil.