MEATBALLS

3 UNPEELED GARLIC CLOVES
½ CUP VEGETABLE OIL FOR FRYING
1 POUND GROUND MEAT (EQUAL PARTS BEEF, PORK AND VEAL)
½ CUP GRATED PARMESAN CHEESE
9 SALTINE CRACKERS, CRUSHED FINE
HEAPING ½ TSP. SALT
1/4 TSP. EACH BLACK PEPPER, OREGANO
½ TSP. DRIED BASIL
1 TB CHOPPED FRESH PARSLEY
½ CUP WATER
1 EGG
1 TSP. TOMATO PASTE

HEAT A SMALL SKILLET OVER MEDIUM HIGH HEAT. ADD UNPEELED GARLIC AND TOAST UNTIL SKINS ARE SPOTTY BROWN, ABOUT 5 MINUTES. REMOVE FROM SKILLET, PEEL, MINCE AND SET ASIDE.

HEAT OIL OVER LOW HEAT IN A LARGE DUTCH OVEN. IN A BIG BOWL, BREAK UP MEAT INTO SMALL CLUMPS. ADD GARLIC, CHEESE, CRACKER CRUMBS, SALT, PEPPER, OREGANO, BASIL AND PARSLEY, MIX LIGHTLY WITH FINGERS. IN A SMALL BOWL, WHISK WATER, EGG AND TOMATO PASTE. ADD EGG MIXTURE TO MEAT MIXTURE, MIX LIGHTLY WITH FINGERS. USING A 2 TB. COFFEE SCOOP, FORM INTO MARSHMALLOW OR DRUM SHAPES. (YOU SHOULD HAVE 20 TO 24 MEATBALLS)

COOK IN BATCHES OVER MEDIUM HIGH HEAT UNTIL BROWNED ON BOTH SIDES, ABOUT 5 MINUTES TOTAL. TRANSFER TO A PLATE AND SET ASIDE.