Method

Soak the pieces of bread in milk for 5 minutes, then squeeze dry.   Toss out milk.

In a large mixing bowl, combine the soaked bread with all remaining ingredients.

With clean hands, mix the ingredients until well blended.  With slightly wet hands, shape the mixture into small meatballs about 1/1/2 inches in diameter.As you work, lay the meatballs in one layer on a flat tray or baking sheet.  When finished, cover with plastic wrap and chill for at least 1 hour to firm the meatballs.  

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10-12 inch skillet until hot but not smoking. Working in batches, fry meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 - 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed.

Serve the meatballs hot with tomato sauce.

Contributor: pat ciesla

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