1. Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley salt and pepper. 2. 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. Shape into meatballs. 3. 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.) 4. Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.