Combine the meats in a large bowl, mixing ground beef, veal, and pork until well incorporated.

Mix in the cheese and seasonings, adding Romano cheese, eggs, minced garlic, chopped parsley, salt, and pepper.

Add the bread crumbs gradually, mixing in crumbled stale bread and lukewarm water until the mixture is moist.

Shape into meatballs, forming uniform balls about the size of a golf ball.

Heat olive oil in a large skillet over medium heat until it shimmers.

Cook meatballs in batches, frying until browned on all sides, about 10 to 15 minutes.

Drain on paper towels to absorb excess oil.