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Meatballs Polpette Alla Casalinga

Anononymous 7-30-05

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.