Italian Meatballs

Step 1

Mix the milk into the breadcrumbs and stir together. If not completely moistened, mix in more milk 1 tablespoon at a time to moisten the breadcrumbs fully. Let rest while you prep the rest of the ingredients (or at least 5 minutes).

Step 2

In a large mixing bowl, add the beef, sausage meat, eggs, breadcrumb mixture, garlic, parsley, and Parmesan cheese, and season with about a teaspoon of salt and freshly grated pepper (if using jarred sauce, it may be salty, so season to taste). Mix until combined.

Step 3

Gently form 3 tablespoons of mixture into 1.5-inch round meatballs; repeat with remaining mixture. This recipe makes approx 30 meatballs.

Step 4

Heat ¼ -inch of vegetable oil over medium-high heat in a 10 or 11-inch sauté pan. When the edge of a meatball dipped in oil sizzles, add the meatballs in a single layer about 2 inches apart. Fry, turning several times until nicely browned on all sides (about 10 minutes), regulating heat as needed to keep oil sizzling but not smoking. Transfer the browned meatballs to a paper towel-lined plate; set aside. Repeat, if necessary, with the remaining meatballs.

Step 5

Serve with the sauce of your choice.