1 cup day-old French bread in small cubes or bread crumbs
3 tablespoons milk
2 pounds ground beef
1 pound ground pork
½ cup grated parmesan cheese
¼ cup fresh parsley, chopped or 2 tablespoons dried parsley
1 tablespoon dried oregano
1-2 teaspoons fresh garlic, minced
Salt and pepper to taste
In a large bowl, combine the bread and milk and let sit for a minute so the bread soaks up the milk a bit. Add the beef, pork, cheese, seasonings, garlic, and eggs and mix until all ingredients are evenly combined; do not over mix (it should not look like mush). Roll into 1½- to 2-inch balls.
Heat an even layer of olive oil or any vegetable oil in a large skillet; you are pan frying not deep frying so the oil doesn't need to be any deeper than a ¼ inch. Brown meatballs on all sides. Remove from skillet and drain on a paper towel. Add to your favorite spaghetti gravy (sauce) preferably homemade. Simmer in gravy (sauce) not only to coat the meatballs but it will flavor the sauce.
Serves four to six.