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Meatballs (Polpette Alla Casalinga)

2 slices Italian bread, torn into small pieces

1/2 Cup milk

2 Tblsp. finely chopped fresh Italian parsley

2 cloves finely chopped garlic

1 teaspoon salt

1 egg lightly beaten

1 pound beef chuck, ground twice

6 Tblsp. freshly grated Romano cheese

1 Tblsp. olive oil

1/4 teaspoon garlic salt

Freshly ground black pepper

1 Tblsp. oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them

dry an discard the milk. In a large mixing bowl, combine the soaked bread,

then beaten egg, beef and sausage with the remaining ingredients. Knead the

mixture vigorously with both hands or beat with a wooden spoon until all

ingredients are well blended and the mixture is smooth and fluffy. Shape the

mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs

out in one layer on a flat tray or baking sheet, cover them with plastic

wrap and chill for at least 1 hour.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch

skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time

over a moderately high heat, shaking the pan constantly to roll the balls

and keep them round. In 8 − 10 minutes, the meatballs should be brown

outside and show no trace of pink inside. Add more oil to the skillet as

needed. Serve the meatballs hot with tomato sauce.

 

 

 

 

 

 

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