Italian Meatballs
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| 1 slice | good quality italian/french bread |
| 1/3 cup | milk |
| 1/2 pound | ground chuck |
| 1/4 pound | ground veal |
| 1/4 pound | ground pork |
| 1 tablespoon | onion -- chopped fine |
| 2 cloves | garlic -- chopped fine |
| 1 teaspoon | fresh italian parsley |
| 1 tablespoon | basil |
| 1 whole | egg |
| 1 tablespoon | olive oil |
| 3 tablespoons | parmigiano reggiano |
| 1 pinch | nutmeg |
| salt pepper | |
| olive oil (for frying) | |
| Trim away the bread crust, put the milk and bread into a small pan. Turn heat to low. After the bread has soaked up the milk, remove from heat and fluff with a fork. Cool In a bowl, place all of the ingredients including the bread mush and combine with your hands until the mixture is the consistency of a batter. Roll into 1 inch balls. Refrigerate overnight (helps keep their shape when browning). Fry meatballs in olive oil, drain. Recipe taken from StAl's personal archive | back to recipes | back home | |
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