Northern Italy Meatballs

Nice meatball recipe from northern Italy.

• Ready In: 50 mins
• Serves: 5-6
• Yields: 20 meatballs

Ingredients

• 1  lb lean ground beef
• 1  slice  dry bread, without the crust, soaked in
• 1⁄2 cup milk
• 1  medium garlic clove, crushed
• 1⁄3 cup  fresh grated parmesan cheese
• 2  tablespoons  finely chopped fresh parsley
• 2  eggs
• 1  cup  unseasoned breadcrumbs
• 1⁄2 teaspoon salt
•  olive oil, to fry

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.