Italian Meatballs Venice Italy

• 2 slices Italian bread, broken into small pieces
• 1/2 cup milk
• 2 tablespoons finely chopped fresh Italian parsley
• 2 finely chopped garlic cloves
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 lb beef mince, finely ground
• 6 tablespoons freshly grated grana padano cheese
• 1 tablespoon olive oil
• ground black pepper
• 1 tablespoon oregano

1. Soak the pieces of bread in 1/2 cup of milk for 5 minutes, then squeeze them dry. In a large mixing bowl, combine the soaked bread, the beaten egg and mix in the other ingredients.
2. Knead the mixture with both hands or beat with a wooden spoon - hands are better as my Italian grandmother will gladly tell you. Keep at it until all the ingredients are well blended and the mixture is smooth and fluffy.
3. Shape into balls about 1 and a 1/2 inches round. Lay the meatballs out on a baking tray, cover them with plastic wrap and chill for at least an hour.
4. Heat 1/4 cup of olive oil in a large skillet. Fry the meatballs over a moderately high heat, keep the balls rolling all the time and keep them round.
5. In 8 10 minutes, the meatballs should be brown outside and show no trace of pink inside.
6. Add more oil to the skillet as needed and add your tomato sauce (a good recipe can be had here). Cook until the sauce thickens slightly.
7. Enjoy your Italian meatballs recipe.

italian bread, milk, fresh italian parsley, garlic, salt, egg, beef, padano cheese, olive oil, ground black pepper, oregano

Taken from www.food.com/recipe/italian-meatballs-venice-italy-440820 (may not work)