Carrabba's Italian Grill Meatballs

1/2 pound ground pork

1/2 pound ground veal

1/2 pound ground beef

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

4 cloves garlic, finely chopped and saut?ed

1/3 cup dry bread crumbs

1/4 cup finely chopped parsley

Salt and freshly ground pepper

1 cup pure olive oil

Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saut? pan over medium-high heat. Roll the mixture into 1 1/2 inch balls and fry until golden brown, but not cooked through completely. (Remove with a slotted spoon to a plate lined with paper towels.)

(In general, most people use just ground beef in their spaghetti sauce. Instead Bobby suggests the combination of three meats: ground pork, ground veal, ground beef - the same meat combination used for meat loaf. Veal and pork can make this dish a little more expensive, but whether it is a meat sauce or a sauce with meatballs, the added depth of flavor truly surpasses that of a singular ground beef sauce.)