Meatballs

By altschiller

Ingredients

• 3 slices white bread (stale is fine)
• 1/3 cup milk
• 1 pound ground pork or veal
• 1 pound ground beef
• 1/2 cup finely chopped onion
• 1/4 cups finely grated Parmesan, preferably Parmigiano-Reggiano
• 2 T chopped parsley
• 2 T chopped basil
• 2 garlic cloves, finely chopped
• 1 1/2 t kosher salt
• 1 teaspoon black pepper
• Olive oil, for frying

Details

Servings 6
Adapted from cooking.nytimes.com

Preparation

Step 1

Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.

In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the basil, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.

Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.