A B C D E F G H K L M N O P Q R S T U V W Y |
l l/2 pounds beef from the shank
l/3 cup bread-crumbs
Salt and pepper
3 tablespoons soft fat
1 teaspoon lemon-juice
1 cup stock
Put the meat twice through a food-chopper, add breadcrumbs, salt, pepper, lemon-juice, a little nutmeg and the beaten egg. Shape into balls lightly and let them stand for half an hour or more to become firm, then roll them in flour and brown them in the frying-pan with the fat. Take out the meat balls, add to the fat a tablespoon of flour and a cup of stock. Season well, put the meat balls into this mixture, cover the frying-pan closely and simmer for an hour and a half.
Meatballs (Polpette Alla Casalinga)
2 slices Italian bread, torn into small pieces
1/2 Cup milk
2 Tblsp. finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck, ground twice
6 Tblsp. freshly grated Romano cheese
1 Tblsp. olive oil
1/4 teaspoon garlic salt
Freshly ground black pepper
1 Tblsp. oregano
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1/1/2 inches in diameter. 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.
Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10-12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 - 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce.