(italian) meatballs (from ralph's italian restaurant in philadelphia, pa)

Ingredients

• ½ loaf Italian bread
• Water (enough to dampen the bread)
• 1 ½ libra. ground beef, veal and pork (mixed)
• 5 large garlic cloves (minced) ? Warning, Warning, Warning! Use 5 cloves at your own risk!!)
• ½ cup Pecorino Romano cheese (grated)
• 1 tablespoon salt
• ¾ tablespoon black pepper
• ¼ cup fresh parsley (chopped)
• 4 cups vegetable oil

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Preparation

• Soak bread in water, enough to dampen for 2 hours. Drain the bread of any excess water.
• In a large bowl, mix all ingredients together with fingers, making sure everything is mixed very well.
• Start to roll into meatballs a little bigger than the size of a golf ball. You should get about 12 to 15 meatballs.
• Add 4 cups of oil to a medium size fry pan. Heat oil on medium flame. When oil is hot, add 6 or 7 meatballs to the pan.
  
• Make sure there is room between meatballs for even cooking. Cook on each side for about 3 minutes.
• Place meatballs on a brown paper bag to drain off the oil.

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