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1
Place 6 slices dried bread in a bowl and cover with warm water.
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2
Set aside until bread softens, about 5 minutes.
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3
In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients.
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4
Remove and discard crust from each slice of soaked bread.
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5
Squeeze water out of bread and, breaking it into small pieces, add it to meat.
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6
Work bread into meat until they are equally combined and mixture holds together like a soft dough.
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7
Moisten remaining slices of dried bread and add as needed.
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8
Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat.
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9
Scoop out a tablespoon of meat mixture.
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10
Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter.
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11
Cook meatball until well browned on all sides, about 8 minutes.
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12
(A meatball that sticks to the pan is not ready to be turned.)
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13
Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper.
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14
Remaining meatballs should be 1 1/2 inches in diameter.
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15
Cook meatballs in small batches.
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16
As each batch is completed, remove to a warmed serving plate.
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17
Add oil to pan as necessary.
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18
Serve when all the meatballs are cooked.
