Meatballs – Meatball Sub
10 oz Ground veal
10 oz Raw sausage or pork
10 oz Ground beef
1 cup Romano cheese
1 ½ tsp Kosher salt
½ tsp black pepper
3/4 cup parsley
¾ cup milk
¾ cup water
3-4 rolls or hoagies
Mix 1st group's ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
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.)
Drop meatballs into large (I use a stock pot) pot of sauce.
Simmer for about an hour.
When meatballs are done, serve on rolls with mozzarella. Warm if desired.