Northern Italy Meatballs

1. 1

   In a small saucepan add the squeezed bread cook it until creamy adding a little bit of the milk at the time, it should be about 1/3 cup.

2. 2

   Let it cool.

3. 3

   In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg.

4. 4

   Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit.

5. 5

   Continue until the meat is finished, approximately 20 meatballs.

6. 6

   Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with the bread crumbs.

7. 7

   Heat a 1/2 inch olive oil in a large nonstick skillet.

8. 8

   Cook the meatballs on both sides a few at a time until golden brown.

9. 9

   Remove the meatballs and set them on paper towel to absorb the excess oil, sprinkle them with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.