1/2 lb ground pork
1/2 lb ground beef
1/2 lb ground veal
1 1/2 tsp salt
1/2 tablespoon black pepper
1/2 cup Italian breadcrumbs
1/2 cup grated Parmigiano-Reggiano
3 egg yolks
Vegetable or Olive oil for frying
Add all ingredients to a bowl and begin mixing with your hands to fully incorporate. The consistency should not be too wet or too dry. To counter a mixture that is too wet, add more bread crumbs until it feels right. To counter a mixture that is too dry, add another egg yolk.
Once all ingredients are mixed, begin rolling balls about 2 inches in diameter and place on a lightly oiled sheet tray.
Use a frying pan or dutch oven with 1/4 inch of olive or vegetable oil and begin frying meatballs on medium-low heat. Once meatballs are fully cooked, remove. Enjoy!
Note: If you are adding your meatballs to a tomato sauce, do not cook them all the way through. Remove meatballs from frying after they have some color and add them to a tomato sauce to stew for several hours. They will absorb the sauce and become extra tender and delicious!