Ingredients
- 1 slice white bread
- 2 T. whole milk
- 1/4 med. yellow onion
- 1 lb. ground chuck
- 1 lg. egg
- 1/4 c. freshly grated Parm-Reggiano
- 1/4 +- c. flat parsley, chopped
- Pinch of nutmeg
- Freshly ground pepper
- 1/4 c. Panko
- 1/2 c. vegetable oil
- 1 can whole tomatoes in their juice
Preparation
Step 1
Trim crust from bread, put bread & milk in small bowl
Peel and finely chop enough oinin for 1 T. Mash the bread & milk to a pulp with your fingers. Put it in a large bowl with ground meat, parsley, onion , egg, Parmigiano and nutmeg.
Season with salt & pepper, mix everything with your hands thoroughly and form 1 1/2 in balls.
Put Panko in a shallow bowl and roll each ball in them to coat evenly.
Put enough oil in a skillet to come up 1/4 inch heat over med-high heat.
When oil is hot start browning the meatballs....do not crowd in the pan.
When finished, pour off most of the oil, leaving just enough to cover the bottom of the pan. Return the pan to med-high heat, pour in the tomaotes and juice, breaking tomatoes with spoon.
Add the meatballs, adjust the heat simmer the tomatoes, loosley covered for 5 minutes. Turn meatballs, cook another 5 minutes.
Serve along with homemade sauce