Polpette (Meatballs)
1 slice White Bread
ΒΌ cup Milk
1lb Ground Chuck Beef
1 Minced Clove Garlic
1 Tbsp Minced Parsley
1 Tsp Salt
Generous dash of Pepper
1 Egg, slightly beaten
Olive or Salad Oil
➔Crumble bread into milk. (Bouillon, water or red wine may be used.) Mix beef with
seasonings. Squeeze bread almost, but not completely, dry. Add to meat, along with
egg. Handle lightly and form into flattish balls or cakes, about 2 inches in diameter.
Cook in hot oil until browned and the degree of doneness you like. For Juicy
meatballs, 2 minutes on each side is about right.