Three-Meat Meatballs

Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Blend breadcrumbs into meat mixture. Slowly add the water 125ml at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.

Heat olive oil in a large frying pan. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a kitchen towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Place cooked meatballs into a tomato-based pasta sauce and cook for 15 more minutes.