1/3# each ground veal, beef and pork
1/2 cup Romano cheese
1/2 cup Bread crumbs (I like to use dried Ciabatta)
2 tbsp fresh chopped parsley
2 cloves fresh garlic, chopped coarse
S&P to taste
1/2 cup shredded Provolone Picante (aged provolone)
Roll into appropriate size for sandwich (or what ever you consider appropriate. I have made them as big as 1/2lb:lips:).
As far as the cooking method? Most of the time for me it's just dropping them in thinned marinara (2 parts Marinara to 1 part water) but sometimes I do brown them and finish in the unthinned sauce.
Just remember to choose the correct bread. It's almost as important as the meatball itself. Good crust/crumb ratio but tender and not to mushy when the sauce is added.:cool: