Italian Meatballs

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

2 eggs

Salt and pepper to taste

Olive oil

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#146;t need to be any deeper than a frac14; 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.