|3 cups ||day-old bread cut into 1-inch cubes|
|3/4 lb. ||ground pork|
|1/4 lb. ||ground beef|
|3 ||eggs, beaten|
|3 cloves ||garlic, minced|
|3/4 cup ||Parmigiano-Reggiano cheese|
|1/4 cup ||finely chopped Italian parsley|
|1/2 tsp. ||salt|
|1/2 tsp. ||pepper|
|1/4 cup ||extra-virgin olive oil|
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In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to remove excess moisture.
In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size.
In a large, heavy-bottomed skillet heat the oil until almost smoking. Add the meatballs. Working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. Drain on paper towels to remove excess oil.
main courses, meatballs