1/2 lb. ground pork
1/2 lb. ground veal
1/2 lb. ground beef
2 large eggs, lightly beaten
1/4 C. grated Parmesan cheese
4 cloves garlic, finely chopped and saute
1/3 C. dry bread crumbs
1/4 C. finely chopped parsley
Salt and freshly ground pepper
1 C. pure olive oil
Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
Heat the oil in large saute pan over medium-high heat.
Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely.
(Remove with a slotted spoon to a plate lined with paper towels.)
(In general, most people use just ground beef in their spaghetti sauce. Instead we suggests the combination of three meats: ground pork, ground veal, ground beef – the same meat combination used for meat loaf.
Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce).