Italian Meatballs
  • 2 slices Sandwich Bread
  • Milk
  • 1 lb Ground Pork (#241600)
  • 1 lb Ground Beef (#260581)
  • 1 Egg
  • 2 tsp minced Garlic (#360190)
  • 1 Tbsp Fresh Parsley, finely chopped
  • Salt & Pepper, to taste (#110600 & 450430)
  • Nutmeg, just a pinch (#450416)
  • 2 Tbsp grated Parmigiano Cheese (#190150)
  • Breadcrumbs (#110200)
  • Cooking Oil (#280401)
  • 1 small Lemon, cut into wedges, optional (#340220)
  1. In a small bowl, place two slices of sandwich bread.  Pour enough milk to lightly moisten the bread, then break into small pieces.
  2. In a large bowl, combine ground pork, ground beef, egg, garlic, parsley, salt and pepper, nutmeg, parmigiano cheese, and bread pieces.  Mix well.
  3. Make meatballs small enough to fit into the palm of your hand.  Roll each ball into plate with breadcrumbs.  Breadcrumbs should completely coat meatballs. 
  4. In a large, deep skillet, heat cooking oil over medium heat.  Place meatballs in skillet and make sure meatballs are not touching or on top of one another. 
  5. Turn meatballs occasionally.  If meatballs are cooking too quickly, reduce heat.
  6. Cook until brown, about 20 minutes.  Remove with a slotted spoon and drain on a paper towel. 
  7. Serve with lemon wedges, if desired.