Great American cook Anthony Gaglione shares a prize family secret!
In a large bowl, combine 1/2 pound each ground beef, pork and veal, 1 egg, 2 cloves minced garlic, 1/4 grated Romano cheese, 1/4 chopped fresh parsley, 3 slices white bread (pulled apart and tossed with 2 tablespoons of water — that’s the secret!) and 1/4 teaspoon each salt and pepper. Mix well. Add 1/4 cup dry breadcrumbs. Mix again and form into balls.
Heat 1/4 inch Crisco Natural Blend in a large frying pan. Add meatballs in a single layer, and cook at medium-high heat for 4 minutes. Flip. Cook 4 to 6 minutes more (until done).