Polpette Alla Casalinga - cooking recipe

Ingredients

2 slices French bread or 2 slices Italian bread, torn into small pieces
1/2 cup milk
1 lb beef chuck, ground twice
1/4 lb sweet Italian sausage, removed from casing
6 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon olive oil
2 teaspoons garlic, finely chopped
1 teaspoon lemon peel, grated
1/4 teaspoon ground allspice
1 teaspoon salt
fresh ground black pepper
1 egg, lightly beaten
olive oil or vegetable oil

Preparation

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
Shape the mixture into small balls about
1 1/2 inches in diameter.
Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
Add more olive or vegetable oil as needed.
Serve the meatballs hot in your favorite tomato sauce.