Meatballs

If you are making meatballs for hot antipasto or spaghetti sauce, they should be pan-fried in olive oil. If you want to serve them as a main course, mold them into large cakes and fry, bake, or broil as you prefer. You can also serve them as dumplings poached in a plain broth or bake the entire mixture as a meatloaf.

Servings: 6-8

Ingredients

1 cup dry bread crumbs
1/4 cup milk
1 large, or 2 small, eggs, well beaten
1-1/2 lbs. ground lean beef, or 1/2 lb. ground lean veal or pork (or a mixture of both) plus 1 lb. ground lean beef
1/4 cup freshly grated Romano cheese, or 1/3 cup freshly grated Parmesan
1 clove garlic, minced or crushed
2 tbsp. minced, flat Italian parsley
1/4 tsp. ground nutmeg
1 tsp. dried basil
1/2 tsp. grated lemon rind
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Steps

Have all ingredients at room temperature.

Combine bread crumbs, milk, and egg. Mix the ground meat with the remaining ingredients. Gradually add the egg mixture and work together (it is easier if you use your fingers) until well blended and smooth-textured.

Cover and let stand for 1 hour. Mold into egg shapes and cook as desired.