Cocktail Meatballs

By KathieC

Martha Stewart

Ingredients

• 2 slices white or other soft bread, torn into bite-size pieces
• 1/2 cup whole milk
• 1 pound ground beef chuck
• 1 pound ground pork
• 6 thin slices pancetta (21/2 ounces), finely diced
• 1/2 small onion, minced (1/3 cup)
• 2 large egg yolks, lightly beaten
• Coarse salt and freshly ground pepper
• 1/2 teaspoon mild smoked paprika (also called pimentón)
• 2 teaspoons finely chopped fresh thyme
• Extra-virgin olive oil, for frying

Preparation

Step 1

Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme. Form into 1- to 1¼-inch balls. Chill in a single layer 1 hour. Preheat oven to 300 degrees F. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over mediumhigh heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs. Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.