Best. Meatballs. Ever.

I like vegetarians. I like vegetarian food. I make it and eat it all the time. But sorry, vegetarians. This recipe is not for you.

Meatballs! This meat will knock you outta your seat. I wish I can claim that I invented this recipe, but I actually got it from my future brother-in-law who got it from some restaurant in New York. Having had them several times now, I can honestly say they are the best meatballs I've ever had. They are pretty easy to make too. Enjoy!

Anna & Frankie's Rao's Meatballs

1 pound ground lean beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup freshly grated Pecorino Romano cheese

1 1/2 tablespoons chopped Italian parsley

1/2 small garlic clove, peeled and minced, optional

2 cups bread crumbs

2 cups lukewarm water

Salt (preferably Kosher or Sea Salt) and freshly ground pepper

1 cup fine-quality olive oil

Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist.

Shape meat mixture into balls (we usually make large, 2 1⁄2- to 3-inch balls).

Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.

Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve over pasta or on their own.