Meatballs (Polpette Alla Casalinga)
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 sausa...
Ingredients
- 1/2Cupmilk
- 2tblsp. finely chopped fresh italian parsley
- 2clovefinely chopped garlic
- 1teaspoonsalt
- 1egg lightly beaten
- 1poundbeef chuck, ground twice
- 6tblsp. freshly grated romano cheese
- 1tblsp. olive oil
Directions
- 1
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk
- 2
In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients
- 3
Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth an
- 4
Shape the mixture into small balls about 1/1/2 inches in diameter
- 5
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
- 6
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10−12 inch skillet until a light haze forms over it
- 7
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
- 8
In 8 − 10 minutes, the meatballs should be brown outside and show no trace of pink inside