2 lbs fresh ground beef (can substitute half ground pork)

4 cloves garlic, minced

2 eggs

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

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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.

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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.

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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.