1) For about 100 one inch round meatballs, combine 2 lbs of ground beef and 2 lbs ground pork in a large bowl.
2) Add to the mix 4 cloves garlic, 4 eggs, 2 cups shredded romano and/or parmesan cheese, 3 tbsp italian seasoning and salt & pepper to taste.
3) Blend in 4 cups of coarse bread crumbs. Slowly add lukewarm water about 1/2 a cup at a time. The mixture should be very moist, but still hold its shape when formed into balls. I used about 1 1/2 cups.
4) Heat oil in a large skillet & fry the meatballs in batches until very brown and slightly crisp. Remove from heat and drain on paper towel. Add more oil and repeat until done.
Pro tip: covering the pan for the first few minutes of cooking will help the meatballs keep their shape if you find the are collapsing.
Always make sure ground meats are completely cooked. Safety first!