Neapolitan Meatballs (From Angela's Mom)

1/3C Romano Cheese, grated
Chopped Parsely
1 Large Clove Garlic, Chopped
1400 Grams Hamburger
(about 2.7 lbs)
1/8C Gold Raisans
1/8C Pine Nuts
(a little less than 1/8)
Loaf Bread, (Euro Style)
Black Pepper
8-10 eggs
3/4 C Oil (Olive)
1 6x6 slab lard

1. Cut of the outside and stick the whole load of bread in water, squeeze lightly.

2. Assemble ingredients, mix together and add a little black pepper to taste. Mix together and you will notice that the mixture is much more fluid than an American/German style meatball.

3. Cook the meatballs by placing <carefully> in about an inch of Olive Oil in a frying pan. Keep the heat medium and have something to drain them on. The Olive Oil makes a big difference in the taste.