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Meatballs
(Polpette alla Casalinga)
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| What You Need: |
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2 slices French or Italian bread, torn into small pieces
½ cup milk
1 egg, lightly beaten
1 pound beef chuck, ground twice
¼ pound sweet Italian sausage, removed from casing
6 tablespoons freshly grated imported Parmesan cheese
2 tablespoons finely chopped fresh parsley, preferably the Flat-leaf Italian type
1 tablespoon olive oil
2 teaspoons finely chopped garlic
1 teaspoon grated lemon peel
¼ teaspoon ground allspice
1 teaspoon salt
Freshly ground black pepper
Olive or vegetable oil
Tomato sauce or
tomato and garlic sauce
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| How To Cook: |
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1. Soak the pieces of bread in ½ cup milk for 5 minutes, then squeeze them dry and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, 1 pound of ground beef, ¼ pound of Italian sausage meat, grated Parmesan cheese, finely chopped parsley, 1 tablespoon of olive oil, garlic, lemon peel, allspice, salt and a few grindings of black pepper.
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2. Knead the mixture vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
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3. Shape the mixture into small balls about 1½ 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.
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4. Heat ¼ cup of olive or vegetable oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
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5. In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside. Add more olive or vegetable oil to the skillet as it is needed.
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6. Serve the meatballs hot with tomato sauce or tomato and garlic sauce.
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