FBD

Italian Meatballs (Polpette Alla Casalinga)

ItalianBeefIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2 slices Italian bread, torn into small pieces
  • 0.5 cup milk
  • 1 lb beef chuck, ground
  • 1 egg, lightly beaten
  • 6 tbsp Romano cheese, freshly grated
  • 2 tbsp fresh Italian parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp oregano
  • 1 tsp salt
  • 0.3 tsp black pepper
  • 0.3 cup olive oil for frying
  • 2 cup tomato sauce for serving

Instructions

  1. 1

    Soak bread pieces in milk for 5 minutes, then squeeze dry and discard the milk.

  2. 2

    In a large bowl, combine the soaked bread, beaten egg, ground beef, Romano cheese, parsley, garlic, oregano, salt and pepper. Knead vigorously until smooth and fluffy.

  3. 3

    Shape into 1.5-inch balls. Lay on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.

  4. 4

    Heat 1/4 cup olive oil in a 10–12 inch skillet over moderately high heat until shimmering. Fry meatballs 5–6 at a time, shaking the pan to roll them and keep round, until browned outside with no trace of pink inside, about 8–10 minutes per batch. Add more oil as needed.

  5. 5

    Serve hot with tomato sauce.