Cocktail Meatballs

By rickfanciullo

For easier pick-up - give them a light crust by rolling in breadcrumb and flour mixture before frying

Ingredients

• 2 slices white soft bread, torn into bite size pieces
• 1/4 cup whole milk
• 1 pound ground beef chuck
• 1 pound ground pork
• 6 thin slices pancetta (2 1/2 oz) finely chopped
• 1/2 small onion, minced (1/3 cup)
• 2 large egg yolks, lightly beaten with coarse sea salt and freshly ground pepper
• 1/2 teaspn mild smoked paprika (PIMENTON)
• 2 teaspns finely chopped fresh thyme
• EVOO to cook with

Preparation

Step 1

1. In a large bowl, thoroughly soften bread in the milk
2. Add beef and pork and pancetta and onion with bread/milk mixture and mix with hands.
3. Mix in the egg yolks, 2 teaspns salt, some pepper, paprika and thyme
4. Form the mixture into 1 - 1 1/4 inch balls. Chill in a single layer for 1 hour.
5.Pre-heat oven to 300. Lightly coat a large skillet with oil and fry the meatballs in a single layer (do not crowd them)over medium heat until browned on all sides - 8 minutes. Repeat until all meatballs have been browned. Remember you can coat with flour and breadcrumbs before frying if want to have them a little more crispy)
6. Transfer to baking pans and bake until thoroughly cooked. - 10-15 minutes