Meatballs Sicilian Style.

• dried white bread↗6 cups
• ground pork↗1 lb
• ground veal↗1 lb
• lean ground beef↗1⁄2 lb
• pork fat, ground↗1⁄3 lb
• yellow onion↗1⁄3 cup

  Very finely chopped

• parmesan cheese↗4 tablespoons

  Freshly grated

• garlic cloves↗3

  crushed

• dried marjoram1⁄2 teaspoon
• cayenne↗1⁄8 teaspoon
• fresh parsley↗2 tablespoons

  finely chopped

• salt↗2 teaspoons
• fresh ground black pepper↗1 teaspoon
• eggs↗2

  beaten

• extra virgin olive oil↗3 tablespoons

Step-by-step instructions

1. 1

   Place dried bread cubes in a bowl and cover with cold water for 1 hour. Drain and squeeze the water out with your hands.

2. 2

   Place the bread into a bowl and add the remaining ingredients, except the Olive Oil.

3. 3

   Mix everything together with your hands very well (my butcher grinds all the meat and pork fat together for me at time of purchase, it definitely helps the mixing process).

4. 4

   Grind the mixture in a food processor with the Olive Oil, if you have a good sized processor you should be able to do it in two batches, use half the oil each time. Grind the mixture very fine it will take a few minutes; you may have to scrape the bowl down a time or two.

5. 5

   Return all to the bowl and mix again with your hands.

6. 6

   Form into meatballs just smaller than a golf ball. The mixture will stick to your hands so keep some cold water handy to moisten your hands when this happens.

7. 7

   Place the meatballs on a lightly oiled pan and cooked for 25 minutes at 375°F An extra 5 - 10 minutes if you plan to eat them right away.

8. 8

   Use these meatballs for spaghetti & meatballs. If you are using a homemade sauce place sauce and meatballs in a slow cooker for 4 hours or so. I like just throwing them in the oven topped with sauce and mozzarella cheese and cook them at 375F for 25 minutes.

9. 9

   I usually double up this recipe and freeze the meatballs for future meals. They turn out just as good for the next meal.