The Meatballs
Nicky counts them before dinner. Rosa counts them after.
Three meats, plenty of bread, and more water than you'd believe. That's the whole trick: the mix should feel almost too wet. They come out light, brown hard in the pan, and finish in the gravy.
How Rosa does it
Put the beef, veal and pork in a big bowl. Add the eggs, Parmesan, parsley, minced garlic and a good pinch of salt and pepper. Mix with your hands until it comes together.
Work in the breadcrumbs. Then add the water a little at a time, mixing as you go, until the mix is very moist. It should feel softer than you think it should.
Wet your hands and roll balls 2 1/2 to 3 inches across. You'll get about 14.
Heat the olive oil in a large skillet over medium heat. Add the smashed garlic and let it turn light gold to flavor the oil, then lift it out and throw it away.
Fry the meatballs in batches without crowding the pan. When the bottom is deep brown and a little crisp, turn them and brown the other side. Drain on paper towels.
Lower them into the simmering gravy and cook 15 minutes, until they're cooked through (160°F in the center).
Serve over pasta, in a sub, or on their own. Nicky will want a count.
“If they fall apart, you didn't brown them. If they're tough, you were stingy with the water. Either way, you're eating them.”
“Fourteen. I counted twice.”