Who doesn’t love meatballs? I certainly do and these are some of the best I’ve ever had. Light and very tasty due to the combination of two meats, they don’t fall apart like some meatballs do, especially if the meat is chilled when you mix it.
Soak the bread in the milk in a bowl for a few minutes. When all the milk is absorbed, mash the soggy bread into a paste.
In a frying pan, sauté the onions with the olive oil over a gentle heat until softened. Leave to cool down.
Squeeze out any excess moisture from the bread and place it into a large bowl together with the minced beef and pork, the softened onions, the egg, Parmesan, parsley and salt and black pepper to taste. Mix well to combine everything.
Moisten your hands and shape the mixture into small balls about the size of a walnut. Roll them in flour and chill for at least 30 minutes in the fridge.
Heat the oil in a frying pan and then shallow fry the meatballs for about 7 minutes on each side, trying not to move them about too much. You may need to do two batches to prevent crowding the pan or they won’t brown properly.
After about 20 minutes, once they have turned brown all over, put the meatballs on a plate to drain and sprinkle with sea salt before serving.
Or if you prefer, once you have sealed them by frying lightly on each side, use a slotted spoon to transfer the meatballs into a pot of simmering tomato sauce for about one hour.
© 2014 All rights reserved. Published by Kitchen Press.