Italian Meatballs Recipe(Polpette Alla Casalinga)This in my mother-in-law’s Italian meatballs recipe. I can never get enough of it. The mother-in-law is always welcome to stay but only if she cooks this recipe for me. One tip though make sure you use authentic ingredients and if you
want more authentic Italian recipes then these are the cook books Maria really recommends.
Ingredients 2 slices Italian bread, torn into small pieces 1/2 Cup 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, beef and sausage 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 8 − 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 best recipe toolbar from starware is useful at finding simple sauce recipes or the pasta sauce recipe on my site can be used for this Italian meatballs recipe. Would you like me to send you a great recipe or two once a month? Please sign up for my monthly newsletter - lots of great recipes and much more.
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