Polpetta alla Sansevero (Meatballs Sansevero)

• 1 pound Lean Ground Beef
• 1/2 pounds Ground Pork OR Hot Italian Sausage Removed From Casing
• 1/2 cups Italian Seasoned Bread Crumbs
• 2 cloves Garlic, Peeled And Finely Chopped
• 1 whole Yellow Onion, Peeled And Finely Chopped
• 1/2 cups Fresh Italian Flat-leaf Parsley, Finely Chopped
• 1/2 cups Good Grated Parmesan Or Romano Cheese (more If The Cheese Isn't Very Flavourful)
• 1/4 teaspoons Freshly-ground Nutmeg
• 2 whole Eggs, Beaten
• 1 teaspoon Kosher Or Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 3 Tablespoons Olive Oil For Frying (more As Necessary)

1. 1.
2. In a bowl, thoroughly combine the ground beef, ground pork (or sausage meat), breadcrumbs, garlic, onion, parsley, cheese, nutmeg, egg, and salt and pepper.
3. Form mixture into golf-ball-sized meatballs.
4. For a nicer finish, roll each meatball in additional dry breadcrumbs before frying.
5. It will also give you one last opportunity to make them round.
6. 2.
7. Refrigerate the completed meatballs for about 1/2 hour before frying to allow them to set up and the flavours to mix.
8. 3.
9. Heat a large, heavy skillet over moderately high heat.
10. Add oil and fry meatballs until browned on all sides.
11. 4.
12. After meatballs are browned, add them to your simmering tomato sauce and allow them to simmer for at least 1/2 to 1 hour.
13. Serve accompanied by sauced pasta, as a sandwich, sliced as a pizza topping, or place 4 meatballs in an oven-proof rarebit, cover with sauce, mozzarella and Parmesan cheese.
14. Bake in the oven until the mozzarella is bubbly and serve as Meatball Parmesan.

ground beef, ground pork, italian seasoned bread, garlic, yellow onion, fresh italian, romano cheese, freshlyground nutmeg, eggs, kosher, freshly ground black pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/polpetta-alla-sansevero-meatballs-sansevero/ (may not work)