Jerry's Meat balls

2 1/2 LB .ground pork ,veal and lean beef (90-95%).
4 Large eggs
1/2 cup Locatelli Pecorino Romano, Grated.
8 large cloves Garlic. Chopped fine or pressed.
2 TBS. Kosher Salt
1 medium onion, grated (about ¼ cup)
½ cup Fresh (home grown), Basil, chopped fine. 1/2 TBS. Ground
rosemary (powder) or fresh finely chopped & 1 TBS. fresh home grown,
thyme, ½ cup Chopped Parsley. Ground pepper to taste.
2 1/2 TBS. Oregano, Turkish, (not Mexican).
1-2 cup red wine, Ruffino, Chianti
3 to 4 cups fresh good White Sandwich Bread crumbs. If you use
Rough ground Seasoned Italian Croutons, reduce amounts of above
seasonings.

1. Sauté onions in the oil until translucent, then add the crushed
garlic, and sauté slightly, or until it imparts its aroma. Cool and
add all sautéed ingredients to the bowl.
2. Place meat in a mixing bowl, add the salt, pepper, seasoning
,oregano, grated cheese and eggs into the bowl.

3. Add the, grated croutons, or bread crumb mixture and mix all
together, moistening with the wine or water, until the mixture is
soft. (Note the consistency of the meatballs depends on the moisture
added. Softer is desired. The softer the mix, the softer the
meatballs will be.) This mixing is best done with your hands.

4. Make a couple of very small meatballs & then fry them up to sample
their taste and adjust seasoning if necessary..

5. Refrigerate mixture for two hours to stiffen and aid in
forming the meatballs.
You want the mixture to by soft!
Have a bowl of water to wet your hands. This makes rolling the meat
balls easier.

6. Lay the rolled meatballs out on a half baking sheet on
parchment paper.
Do NOT COMPRESS the meatballs. You want them SOFT.
I then placed the meatballs on a half sheet and placed in
the freezer for forty minutes to stiffen and help hold their shape.

7. Fry in a little olive oil. Tried to maintain 325 degrees F
..to brown both sides. About Four minutes each side. Had a temperature
probe in frying pan. I fried mine in an electric skillet. Do not
overload the pan as the temperature of the oil will drop to low. 4 to
6 meatballs at a time. Place fried meat balls on a half baking sheet
on top of paper towels. Internal temp measured 160 degrees F. (There
is Pork In this.
If no pork- then 150F.)
Can be frozen at this point , or then be added to sauce to further
flavoring.

Today , 5/27/07, I deep fried them in my deep fryer. In Canola oil,
Temp set @ 300F for 8 mins. Checked internal temp.