2 lbs fresh ground beef (can substitute half ground pork)
4 cloves garlic, minced
1 cup grated cheese of preference (we normally use half Asiago, half Mozza or Parmesan)
1 tbsp. chopped fresh parsley
1 tsp Brass Ring Original
2 cups bread crumbs - or BR Coating Mix
1 1/2 cups lukewarm water (may not use all of it)
1/2 cup olive oil
In a large bowl, mix beef, garlic, eggs, cheese, parsley and Brass Ring Original. If you use Brass Ring Coating Mix, you will not need to add Original unless desired.
Mix bread crumbs into mixture. Slowly add water 1/2 cup at a time. The mixture should be moist yet be able to hold its shape when rolled into a ball. *You may not have to add all the water.
Heat olive oil in a skillet. Fry meatballs 12 - 16 at a time. Once very brown and slightly crispy, remove from heat and let dry on paper towel.