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.