Meatballs
Ingredients:
1 lb Ground Beef (15%)
1 lb Italian sausage with casing removed(approx 4)
2 slices of white bread with crust, ground into fine crumbs
¼ cup chopped Italian parsley
¼ cup grated parmesan
3 tbsp milk
2 cloves garlic chopped
Salt & pepper to taste
Procedure:
1) In a small bowl, combine bread crumbs and milk, stir to incorporate. When fully saturated, will look like thick paste. This is the secret ingredient that will keep the meatballs moist and tender.
2) In a large bowl, combine beef, sausage, garlic, parsley, salt, pepper. With your hands, mix thoroughly, adding cheese a little at a time. Then add the soaked bread crumbs and mix well together, should become smooth looking, but not too wet.
3) Roll each tablespoon-sized ball, as soon as it comes to a ball shape and holds together. Should be around 25-30 balls, for 2-3 batches of frying depending on how big your pan is. Heat frying pan with enough oil to be about ½ as high as the meatball. Cook until golden brown on all sides evenly; don’t let it get too dark, you want it cooked but not hard, approx 8 min per batch.
4) Remove and drain in a bowl. You can add meatballs to your favorite spaghetti sauce to warm up and come to the same temperature when it’s ready to serve.