Ingredients
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2 slices French bread or 2 slices Italian bread, torn into small pieces
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1/2 cup milk
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1 lb beef chuck, ground twice
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1/4 lb sweet Italian sausage, removed from casing
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6 tablespoons parmesan cheese, freshly grated
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2 tablespoons fresh Italian parsley, finely chopped
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1 tablespoon olive oil
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2 teaspoons garlic, finely chopped
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1 teaspoon lemon peel, grated
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1/4 teaspoon ground allspice
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1 teaspoon salt
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fresh ground black pepper
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olive oil or vegetable oil
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1 egg, lightly beaten
Instructions
- Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
- In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the 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 heavy 10 to 12 inch skillet until a light haze forms over it.
- Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
- In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
- Add more olive or vegetable oil as needed.
- Serve the meatballs hot in your favorite tomato sauce.