Email Hen House Market - Jasper mirabile

2 pounds 80 % lean Hen House Ground Beef
2 large Farm Fresh Good Natured Farms Eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons parsley chopped
3 garlic cloves, minced
1/2 cup onion, minced
Salt and pepper to taste
2 cups plain bread crumbs
1 1/2 cups water

1 cup olive oil

Add the beef to a large bowl. Add the eggs, cheese, parsley, minced garlic,onions and salt and pepper to taste. Mix. Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2 1/2 to 3-inch balls. Heat the oil in a large skillet. Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more. Remove the meatballs from the heat and drain them on paper towels.

Jasper's Notes:In many southern Italian households, Sunday is meatball day. When I was a child, my brothers and I would steal the meatballs as fast as my mother and grandmother could fry them. My brothers and I still hang out in the kitchen and wait for fried meatballs, I guess were still kids at heart!