Little Italy Meatballs
This is a classic Italian-American recipe, especially if the well browned meat balls are simmered in a simple tomato sauce and served with spaghetti.
- ¾ cup stale crust-free bread, cubed
- ½ cup milk
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- Salt, pepper
- 1 Tbsp Little Italy blend
- 3 Tbsp chopped parsley
- 1 egg
- 1lb/500gr ground pork
- 1lb/500gr ground veal
- Flour to roll the meatballs
- Olive oil to brown the meatballs
Soak the bread cubes in milk for 5 to 10 minutes.
Squeeze the bread between your hands to drain excess milk.
Place the bread in a large bowl. Add all the other ingredients except the meats, flour and olive oil. Mix well with your hands to create a homogenous blend.
Add the meats and continue mixing for another 2 to 3 minutes.
Make the balls the size that you want, and roll them in the flour. Set aside.
Heat a large pan on medium heat with a little oil. Cook the meat balls making sure to turn them evenly so that they brown evenly. Cooking time will vary depending on the size of the meat balls. Make sure meat is thoroughly cooked.
Serve with the condiments of your choice or simmer them for ½ hour in a simple tomato sauce.