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Meatballs (Polpette Alla Casalinga)
2
slices Italian bread, torn into small pieces
1
2
2
1
1
1
6
1
1
/2 Cup milk
Tblsp. finely chopped fresh Italian parsley
cloves finely chopped garlic
teaspoon salt
egg lightly beaten
pound beef chuck, ground twice
Tblsp. freshly grated Romano cheese
Tblsp. olive oil
/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.
Meatballs (Polpette Alla Casalinga)
16
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