Ingredientes
- 2 slices Italian bread, torn into small pieces
- ½ 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
- ¼ teaspoon garlic salt
- Freshly ground black pepper
- 1 Tblsp. oregano
Preparação
- Soak the pieces of bread in ½ 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 ¼ 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.
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