FBD

Meatballs (Polpette Alla Casalinga)

Classic Italian pan-fried meatballs with soaked bread, Romano cheese, garlic, parsley, and oregano — perfectly round and browned.

ItalianBeefEasy30 minBy Northstar

Ingredients

Servings
5
  • 2 slice Italian bread, torn into small pieces
  • 0.5 cup milk
  • 1 lb beef chuck, ground twice
  • 2 tbsp fresh Italian parsley, finely chopped
  • 2 clove garlic, finely chopped
  • 1 tsp salt
  • 1 whole egg, lightly beaten
  • 6 tbsp Romano cheese, freshly grated
  • 1 tbsp olive oil
  • 0.3 tsp garlic salt
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp dried oregano
  • 0.3 cup vegetable oil for frying

Instructions

  1. 1

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

  2. 2

    In a large bowl, combine soaked bread, beaten egg, ground beef, and all remaining ingredients. Knead vigorously until smooth and fluffy.

  3. 3

    Shape into small balls about 1½ inches in diameter. Lay on a flat tray, cover with plastic wrap, and chill for at least 1 hour.

  4. 4

    Heat ¼ cup oil in a heavy 10-12 inch skillet until a light haze forms. Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to keep them round. Brown on all sides in 8-10 minutes.

Tags

classicitalianbeefpan-friedmeatballsromano cheese