Instructions: Line a baking sheet with paper towels; set aside.

In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.

With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.

Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain.

This recipe yields 20 meatballs.

Yield: 20 meatballs

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