Mama Caruso'S Fried Meatballs (Don'T Tell My Family!)

• 1 pound ground chuck
• 1/2 pound ground pork
• 2 large slices of fresh Tuscan country bread, crusts removed, cut into tiny squares
• 1 cup fresh Italian flat-leaf parsley, chopped
• 3 large garlic cloves, minced
• 1/2 cup Pecorino Romano cheese, grated
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon kosher salt or sea salt (don't use table salt)
• freshly ground pepper, a couple of good grinds

1. Put the ground chuck and ground pork in a medium-sized bowl and add the salt. Gently combine the meat using your hands. Add the rest of the ingredients, except the oil. Mix to combine, using your hands, until evenly mixed. Do not knead.rnrnThe mixture should be slightly wet and workable, not too sticky.rnrnUsing your hands, gently form meat into golf ball-sized balls. Don't worry if they are not perfectly round, but try to make them all uniform for even cooking. Don't roll them over and over. Be gentle.
2. Add the olive oil to a saute pan and heat on medium heat. Add all the meatballs to the pan (approximately 12) and leave them sit until they are brown on one side. Shake the pan to loosen the meatballs and then turn each one with tongs to brown the other side. Keep turning with tongs until they are completely and evenly browned. Don't give up too quickly, you want that crispy browned exterior.rnrnWhen everything looks pretty brown, cut into one of them to test for doneness.rnrnTransfer the meatballs to a paper towel to drain.
3. Hopefully you've already made a big pot of delicious Sunday gravy. Now is the time to throw your meatballs into your gravy to cook for awhile and then serve with pasta. But, make sure to save a few on the side (no gravy), just fried with a little salt. Delicious!

ground chuck, ground pork, country bread, fresh italian, garlic, romano cheese, egg, olive oil, kosher salt, freshly ground pepper

Taken from food52.com/recipes/6158-mama-caruso-s-fried-meatballs-don-t-tell-my-family (may not work)