Meatballs (Polpette Alla Casalinga)

Meatballs (Polpette Alla Casalinga)

• 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.