FBD

Italian Meatballs

ItalianBeefIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2 slice Italian bread, torn into small pieces
  • 0.5 cup whole milk
  • 2 tbsp fresh Italian parsley, finely chopped
  • 2 clove garlic, finely chopped
  • 1 tsp salt
  • 1 count large egg, lightly beaten
  • 1 lb beef chuck, ground twice
  • 6 tbsp Romano cheese, freshly grated
  • 1 tbsp dried oregano
  • 0.3 tsp garlic salt
  • 0.3 tsp black pepper
  • 0.3 cup olive oil (for frying)

Instructions

  1. 1

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

  2. 2

    In a large bowl, combine soaked bread, egg, ground beef, Romano cheese, parsley, garlic, oregano, garlic salt, salt, and pepper.

  3. 3

    Knead vigorously or beat with a wooden spoon until smooth and well combined.

  4. 4

    Shape into balls about 1.5 inches in diameter. Place on a tray, cover with plastic wrap, and refrigerate at least 1 hour.

  5. 5

    Heat oil in a large heavy skillet over medium-high heat until shimmering. Fry meatballs in batches of 5–6, shaking pan to keep them round, until browned all over and cooked through, about 8–10 minutes.

  6. 6

    Drain on paper towels. Serve hot with tomato sauce over pasta or on their own.