1/2-3/4 lb. ground veal
1/2-3/4 lb. ground round
1/2-3/4 lb. ground pork and/or sweet or hot Italian sausage
4 eggs
1/4 c. Parmesan cheese
1 c. seasoned fine bread crumbs
Water as needed
Oil

Originally for Calabrese lasagna, these can also be used in spaghetti sauce, sweet and sour sauce and for Swedish meatballs.

In a large bowl, beat the eggs with 2 tablespoons water. Add the Parmesan and bread crumbs; mix well. Keep paper towels handy - use your hands to mix all the meats with the egg-crumb mixture. Add more water only if needed.

Form small (1 inch) meatballs with the palms of your hands, placing them on cookie sheets. Refrigerate each sheet as it is filled. Clean up your hands and the bowl.

Heat up 2 frying pans, add a little oil and fry the meatballs, about a dozen at a time in each pan. (If desired, meatballs may be baked on racks.) Cool and refrigerate or freeze until needed.

Tip: When frying, to reduce or eliminate sticking, heat the pan until very hot, then add oil, then add the food. It really works!