Polpetta Fritta -- Fried Meatballs

• 1/2 lb. ground round, lean
• 1/2 lb. ground pork, lean
• 1 md. onion, chopped fine
• 2 cloves garlic, minced
• 1/4 cup unseasoned breadcrumbs
• 2 to 3 slices wet bread, crusts removed
• 3 tbsp. parsley, chopped fine
• 1/4 cup grated parmesan cheese
• 2 to 3 lg. eggs, slightly beaten
• 2 tsp. basil
• 1 tsp. oregano

1. Place both the beef and the pork into a large bowl.
2. Add all other ingredients except the eggs; mix well.
3. The moist bread is made by soaking 2-3 slices of wet bread, crusts removed, in water.
4. When soaked, squeeze as much water out as you can, then shred and add to the meatball mixture.
5. Add eggs and mix.
6. Check for moistness.
7. If too moist, add some more breadcrumbs and parmesan cheese.
8. If to dry, add another egg and mix well again.
9. When all is mixed, form the meat into meatballs about 1 to 1-1/2 inches in diameter.
10. Set the formed meatballs on waxed paper.
11. Heat olive oil in a pan to a depth of about 1 1/2 inches.
12. (Remember to leave at least a few inches, in the pot, above the surface of the oil for expansion!)
13. Place meatballs in pan one at a time and brown only lightly (do not cook completely - the meatballs will become hard).
14. Once browned, removed with a slotted spoon and drain on absorbent paper toweling.
15. When all are fried, transfer to a simmering pot of tomato sauce and cook to completion.
16. Serve as a side with any pasta dish as sandwiches.

ground round, ground pork, onion, garlic, breadcrumbs, bread, parsley, parmesan cheese, eggs, basil, oregano

Taken from www.foodgeeks.com/recipes/18796 (may not work)