1/2 lb. lean chop beef
1/2 lb. lean chop pork butt
1/2 lb. lean chop veal
3 eggs
2 tbsp. Parmesan cheese
1/4 tsp. garlic powder
1 tbsp. salt
1/2 tsp. black pepper
1/2 tsp. dry parsley
1 1/2 c. dry bread crumbs
4 oz. water
2 oz. burgundy wine
3 tbsp. corn oil

In a large bowl, mix together all the above ingredients except the wine and oil. Place the wine into a small bowl. Dip hands into wine and take enough meat mixture to form a 2 inch ball. Repeat until all meat is formed into balls, setting aside on a plate or sheet of wax paper. In a 10 inch skillet, place in oil (enough to cover bottom of pan) and cook the meatballs 15-20 minutes on low heat, turning frequently. Serve with any sauce. Makes 6-8 servings.