(from Cloudy With a Chance of Meatballs by Judy Barrett, Illustrated by Ronald Barrett)
Did you ever wish you could live in the land of Chewandswallow? I know I did! Hot dogs falling from the sky with mustard rain, ice cream snow and pea soup fog, yum! That is until the food became super-sized and destroyed the town. If you want to enjoy the fun without the danger of a gigantic pancake falling on your house, just enjoy the recipe below!
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 2 eggs
- 1 cup freshly grated Romano cheese
- 1 1/2 tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 cups stale Italian bread, crumbled
- 1 1/2 cups lukewarm water
- 1 cup olive oil
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- 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.)