Directory:KJ Kitchens/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.
