Meatballs

1 pound ground beef
½ pound ground turkey
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Combine beef, turkey, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.  Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.  Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

You could stop here or make a sauce to simmer the meatballs in. There are lots of options here. 

Spaghetti sauce: 

2 32-oz cans crushed tomatoes
2 t basil
2 t oregano
1/2 t anise
1 t garlic salt
1 t onion powder

Sweet sour sauce:  

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Bourbon meatballs:
½ cups Ketchup (Heaping)
½ cups Brown Sugar, Packed
¼ cups Bourbon Whiskey
1 teaspoon Fresh Lemon Juice
1 teaspoon Worcestershire Sauce

Sweet and tangy:
1 bottle chili sauce
1 jar (around 14 oz) cranberry sauce