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Italian Power Meatballs




Source of Recipe


Internet


List of 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 tsp. salt
1 egg lightly beaten
1 lb. beef chuck
1/2 lb. mild Italian sausage removed from casing
6 Tblsp. freshly grated Romano cheese
1 Tbls. Olive oil
1/4 tsp. garlic salt
Freshly ground black pepper
1 Tbls. Oregano



Recipe



Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. 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.

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.

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.