Classic Italian Meatballs

I found the basics of this recipe in an old Italian cookbook. The original recipe didn’t call for pork or dropping the meatballs in breadcrumbs and used marjoram instead of nutmeg.  It’s a simple recipe, but the best meatball recipe I have ever tried.

Classic Italian Meatballs
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  1. 1/3 cup milk
  2. 1/4 cup Italian bread (cut Italian loaf in half and scoop out the bread)*
  3. 2/3 pound ground beef
  4. 1/3 pound ground pork
  5. 1 Tablespoon onion, finely chopped (no more than 1 tablespoon)
  6. 1 egg
  7. Pinch of nutmeg
  8. 3 Tablespoons finely grated Parmesan cheese
  9. salt and pepper to taste (less than 1/2 tsp. because the Parmesan is salty)
  10. 1/2 cup dry Italian bread crumbs
  1. Warm the milk and soak the bread in it until soggy. Mash bread/milk mixture with a fork to form a paste. Combine bread mixture and remaining ingredients except bread crumbs. Form into 2 inch balls and roll in bread crumbs to coat. Heat 2 to 3 tablespoons olive oil in a pan over medium to medium high heat and drop meatballs into pan, being careful not to crowd the meatballs. Cook until brown and cooked through. Serve with Spaghetti and sauce.
  1. *I use the leftover crust from the Italian bread to make crackers for dipping into olive oil/herb mixture. Brush both sides with olive oil and bake at 225° until crisp.
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