Polpette Alla Casalinga

This recipe for meatballs is the best that I have discovered. It came from the cookbook, "The Cooking of Italy". It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it's pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  slices  French bread or 2  slices  Italian bread, torn into small pieces
• 1⁄2 cup milk
• 1  lb beef chuck, ground twice
• 1⁄4 lb  sweet Italian sausage, removed from casing
• 6  tablespoons parmesan cheese, freshly grated
• 2  tablespoons fresh Italian parsley, finely chopped
• 1  tablespoon olive oil
• 2  teaspoons garlic, finely chopped
• 1  teaspoon lemon peel, grated
• 1⁄4 teaspoon ground allspice
• 1  teaspoon salt
•  fresh ground black pepper
• 1  egg, lightly beaten
•  olive oil or   vegetable oil

Directions

1. Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
2. In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
3. Shape the mixture into small balls about
4. 1 1/2 inches in diameter.
5. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
6. Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
7. Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
8. In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
9. Add more olive or vegetable oil as needed.
10. Serve the meatballs hot in your favorite tomato sauce.