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Northern Italy Meatballs

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“Nice meatball recipe from northern Italy.”
READY IN:
50mins
SERVES:
5-6
YIELD:
20 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan add the squeezed bread cook it until creamy adding a little bit of the milk at the time, it should be about 1/3 cup.
  2. Let it cool.
  3. In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg.
  4. Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit.
  5. Continue until the meat is finished, approximately 20 meatballs.
  6. Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with the bread crumbs.
  7. Heat a 1/2 inch olive oil in a large nonstick skillet.
  8. Cook the meatballs on both sides a few at a time until golden brown.
  9. Remove the meatballs and set them on paper towel to absorb the excess oil, sprinkle them with salt and serve.

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