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1
Place dried bread cubes in a bowl and cover with cold water for 1 hour. Drain and squeeze the water out with your hands.
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2
Place the bread into a bowl and add the remaining ingredients, except the Olive Oil.
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3
Mix everything together with your hands very well (my butcher grinds all the meat and pork fat together for me at time of purchase, it definitely helps the mixing process).
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4
Grind the mixture in a food processor with the Olive Oil, if you have a good sized processor you should be able to do it in two batches, use half the oil each time. Grind the mixture very fine it will take a few minutes; you may have to scrape the bowl down a time or two.
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5
Return all to the bowl and mix again with your hands.
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6
Form into meatballs just smaller than a golf ball. The mixture will stick to your hands so keep some cold water handy to moisten your hands when this happens.
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7
Place the meatballs on a lightly oiled pan and cooked for 25 minutes at 375u00b0F An extra 5 - 10 minutes if you plan to eat them right away.
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8
Use these meatballs for spaghetti & meatballs. If you are using a homemade sauce place sauce and meatballs in a slow cooker for 4 hours or so. I like just throwing them in the oven topped with sauce and mozzarella cheese and cook them at 375F for 25 minutes.
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9
I usually double up this recipe and freeze the meatballs for future meals. They turn out just as good for the next meal.
