Polpette Alla Casalinga

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 slices french bread or 2 slices italian bread, torn into small pieces
• 1/2 cup milk
• 1 lb beef chuck, ground twice
• 1/4 lb sweet italian sausage, removed from casing
• 6 tablespoons parmesan cheese, freshly grated
• 2 tablespoons fresh italian parsley, finely chopped
• 1 tablespoon olive oil
• 2 teaspoons garlic, finely chopped
• 1 teaspoon lemon peel, grated
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• fresh ground black pepper
• 1 egg, lightly beaten
• olive oil or vegetable oil

Recipe

• 1 soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
• 2 in a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
• 3 shape the mixture into small balls about
• 4 1 1/2 inches in diameter.
• 5 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.
• 6 heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
• 7 fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
• 8 in 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
• 9 add more olive or vegetable oil as needed.
• 10 serve the meatballs hot in your favorite tomato sauce.