Italian Meatballs Recipe

(Polpette Alla Casalinga)

In fact before I married Maria I used to be around her house every Wednesday night trying to get an invite to dinner. You see, Wednesday night was meatballs night and there was NO WAY I was going to miss out.

One tip before we get onto the recipe is to make sure you use authentic ingredients and if you want more awesome Italian recipes then these are the cook books Maria (my wife) really recommends.


Lets get onto the recipe...

2 slices Italian bread, broken up into small pieces

1/2 Cup of 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

1/4 teaspoon garlic salt

Freshly ground black pepper

1 Tblsp. Oregano

Instructions

1) Soak the pieces of bread in 1/2 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 and beef with the remaining ingredients.

2) 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.

3) 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.

4) Heat 1/4 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 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 a tomato and basil sauce. The pasta sauce recipe on my site can also be used for this Italian meatballs recipe.

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