Can someone tell me what the secret is to their own perfect meatball recipe?

Mine is using three kinds of meat..I never have left overs and even people who don't usually like meatballs love mine.


INGREDIENTS


1 pound ground beef


1/2 pound ground sausage(we use Owens or Jimmy Deans)


1/2 pound ground pork


2 cloves garlic, minced


2 eggs


1 cup freshly grated Romano cheese


1 1/2 tablespoons chopped Italian flat leaf parsley


salt and ground black pepper to taste


2 cups stale Italian bread, crumbled or boxed kind


1 1/2 cups lukewarm water


1 cup olive oil








DIRECTIONS


Combine beef, sausage, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.


Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.


Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)


Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.


Can someone tell me what the secret is to their own perfect meatball recipe?
yes, i can, add lots of italian cheese, not Parmesan, but romano. here is my recipe:


Simply mix together 2lbs ground meat [minced]


2 eggs


1/2 cup bread crumbs


2 large cloves of garlic, chopped finely


1/3 cup of grated italian cheese like romano [add more to make them fantastic]


1/4 cup of water


tsp each salt, pepper and dried parsley


mix together well with hands. i fry the meat balls slowly in olive oil in a heavy skillet, or, add to tomato sauce and let them cook slowly. don't stir the sauce until the meatballs float or they will break apart.Can someone tell me what the secret is to their own perfect meatball recipe?
Adding onion powder is the first step. Second is adding a tiny bits of diced sweet red pepper. that gives it a little kick. And the most important thing is to make them very small. A bit larger than a quarter. This gives them a nicer flavor and keeps the meat moist not bulky.





Yum!
In my humble opinion, the secret to great meatballs is to bake them.





My own recipe:





http://240brick.blogspot.com/2006/08/bak鈥?/a>
The meat mixture is the main ingredient , I use veal , pork, beef mixture , the rest is my secret.
I crush some fennel seed and add to the mixture, and I wet the breadcrumbs with milk before mixing.
the ones i make r very good.


u cover them in applesauce and cook them in a crockpot for about 3-4 hours