Best Italian Meatballs

• 2 slices white bread, turn into small bits (crust discarded)
• 14 cup milk
• 1 lb ground beef
• 12 lb ground pork
• 18 cup grated parmigiano
• 2 tablespoons minced fresh parsley leaves
• 1 large egg yolk
• 1 small garlic clove, minced
• 1 pinch salt
• 1 pinch ground black pepper
• 14-12 teaspoon vegetable oil (for frying)

1. 1.
2. Combine the bread and milk in a small bowl, mashing occasionally with a fork, until a smooth paste forms about a few minutes.
3. 2.
4. Mix all meatballs ingredients, beef, pork, egg, grated Parmesan Cheeses or Parmigiano, parsley, then include the bread and milk mixture with salt and pepper in a medium bowl.
5. 3.
6. Lightly form, 3 tablespoons of the mixture into a round meatball, repeat with the remaining mixture to form approximately 15 meatballs.
7. 4.
8. Heat the vegetable oil over medium-high heat in a frying pan.
9. Add one by one the meatballs in a single layer, and when the edge of the meatballs dipped in oil sizzles, turn around several times.
10. This just until nicely browned on all sides, a few minutes.
11. 5.
12. Transfer the browned meatballs to a paper towel and set aside.
13. Repeat, if necessary with remaining meatballs.

white bread, milk, ground beef, ground pork, parmigiano, parsley, egg yolk, garlic, salt, ground black pepper, vegetable oil

Taken from www.food.com/recipe/best-italian-meatballs-440532 (may not work)