Place both the beef and the pork into a large bowl. Add all other ingredients except the eggs. Mix well. The moist bread is made by soaking 2-3 slices of wet bread, crusts removed, in water. When soaked, squeeze as much water out as you can, then shred and add to the meatball mixture. Add eggs and mix. Check for moistness. If too moist, add some more breadcrumbs and parmesan cheese. If to dry, add another egg and mix well again. When all is mixed, form the meat into meatballs about 1 to 1-1/2 inches in diameter. Set the formed meatballs on waxed paper.
In Italy you will find volumes of recipes called Spiedini. Each region of locale has it own varieties. (This cookbook contain at least 5-6!) Almost any ingredient can be found forming the basis of the Spiedini. This recipe came across the Atlantic with my father’s Uncle Paul. Uncle Paul’s second love was cooking, and I can recall stories galore about his triumphs in the kitchen . . . Like the time he boned a turkey!!
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