Polpette Alla Casalinga

• French bread or Italian bread↗2

  torn into small pieces

• milk↗1⁄2 cup
• beef chuck↗1 lb

  ground twice

• sweet Italian sausage↗1⁄4 lb

  removed from casing

• parmesan cheese↗6 tablespoons

  freshly grated

• fresh Italian parsley↗2 tablespoons

  finely chopped

• olive oil↗1 tablespoon
• garlic↗2 teaspoons

  finely chopped

• lemon peel↗1 teaspoon

  grated

• ground allspice1⁄4 teaspoon
• salt↗1 teaspoon
• fresh ground black pepper↗
• egg↗1

  lightly beaten

• olive oil or vegetable oil↗

Step-by-step instructions

1. 1

   Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.

2. 2

   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. 3

   Shape the mixture into small balls about

4. 4

   1 1/2 inches in diameter.

5. 5

   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. 6

   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. 7

   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. 8

   In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.

9. 9

   Add more olive or vegetable oil as needed.

10. 10

    Serve the meatballs hot in your favorite tomato sauce.