1/2 c. water
6 (1 inch) slices of 2 day old Italian bread, torn into sm. pieces
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1/2 c. chopped onion
1/2 c. grated fresh Romano cheese
2 eggs, slightly beaten
1/2 tbsp. minced garlic
2 tbsp. olive oil
1/2 tsp. each of white pepper, salt, oregano, basil, dried herbs
2 (27 1/2 oz.) jars spaghetti sauce

Heat oven to 350 degrees. Place bread in small bowl. Pour water over bread, let soak 5 minutes. In large bowl, mix soaked bread with remaining ingredients, except sauce. Shape into 16 large meatballs. Place meatballs in a baking pan about 13 x 9 x 2 inches. Bake uncovered for 30 minutes, until lightly browned. Remove pan from oven.

Pour out the remaining oil except 2 tablespoons. Return meatballs to pan. Pour the 2 (27 1/2 ounces) of sauce over meatballs. Bake uncovered for 30 minutes. Serve hot over 2 pounds of cooked spaghetti, follow directions on package.