Rao's Meatballs

Due to the pandemic we ended up getting a cow.  We had talked about it for quite some time, but were never quite ready to pull the trigger.  A cow seems big, and maybe we would be in a bit over our head.  Then came COVID and some supply chain issues that were not limited to but included beef and the idea had much more appeal.
So here we are, with a freezer full of beef and all ready to make new things with it.
Rao's is an old favorite, and these meatballs did not disappoint.

• 1 pound lean ground beef
• ¹/₂ pound ground veal
• ¹/₂ pound ground pork
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 ¹/₂ tablespoons chopped Italian parsley
• ¹/₂ small clove garlic, peeled and minced
• 1 pinch Kosher or sea salt, to taste
• 1 pinch Freshly ground pepper, to taste
• 2 cups fresh bread crumbs
• 2 cups lukewarm water
• 1 cup good quality olive oil, for cooking

1. Combine beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape into 2 1/2 to 3-inch balls.
2. Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.
3. Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve alone or with pasta.