FBD

Polpette Alla Casalinga

ItalianBeefEasy35 minBy Northstar

Ingredients

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

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 soaked bread, egg, ground beef, parsley, garlic, Romano cheese, 1 tablespoon olive oil, garlic salt, pepper, and oregano. Knead vigorously or beat with a wooden spoon until smooth and fluffy.

  3. 3

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

  4. 4

    Heat frying oil in a 10–12 inch skillet until a light haze forms. Fry meatballs 5–6 at a time over moderately high heat, shaking the pan to roll and keep them round.

  5. 5

    Cook 8–10 minutes until browned outside with no trace of pink inside. Add oil as needed. Serve hot with tomato sauce.