Ingredients
-
2
-
1/2
-
1
-
1/4
-
6
-
2
-
1
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Polpette Alla Casalinga, This recipe for meatballs is the best that I have discovered. It came from the cookbook, “The Cooking of Italy”. It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it’s pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does., I originally got this recipe from the actual cookbook 31 years ago. I’ve been making it ever since. My extra large family and I love it! I triple the recipe., I actually use a tablespoon of Nature’s Seasoning per batch for extra spice.
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Steps
|
1
Done
|
Soak the Pieces of Bread in 1/2 Cup Milk For 5 Minutes, Then Squeeze Them Dry and Discard the Milk. |
|
2
Done
|
in a Large Mixing Bowl, Combine All Ingredients and Mix Vigorously With Both Hands or Beat With a Wooden Spoon Until All of the Ingredients Are Well Blended and the Mixture Is Smooth and Fluffy. |
|
3
Done
|
Shape the Mixture Into Small Balls About |
|
4
Done
|
1 1/2 Inches in Diameter. |
|
5
Done
|
Lay the Meatballs Out in One Layer on a Flat Tray or Baking Sheet, Cover Them With Plastic Wrap and Chill For at Least 1 Hour. |
|
6
Done
|
Heat 1/4 Cup of Olive or Vegetable Oil in a Heavy 10 to 12 Inch Skillet Until a Light Haze Forms Over It. |
|
7
Done
|
Fry Meatballs 5-6 at a Time Over Moderately High Heat, Shaking the Pan Constantly to Roll the Balls and Help Keep Them Round. |
|
8
Done
|
in 8-10 Minutes the Meatballs Would Be Brown Outside a D Show No Trace of Pink Inside. |
|
9
Done
|
Add More Olive or Vegetable Oil as Needed. |
|
10
Done
|
Serve the Meatballs Hot in Your Favorite Tomato Sauce. |
