Meatballs

2 lbs of ground chuck
½ lb. ground pork
4 slices day old bread
1 cup water
½ cup grated Parmesan or Romano cheese
1 medium onion, finely chopped
1 medium carrot, finely shredded
2 cloves fresh garlic, finely minced
½ cup fresh Italian parsley, chopped
½ teaspoon sea or kosher salt
½ teaspoon ground pepper
4 eggs, lightly beaten

Tear off the crusts of the bread slices and soak then in the water. After thoroughly soaked, about five minutes, squeeze out the water and place the wet bread in a large mixing bowl. With your hands, combine all of the ingredients except the meat. Then add the meat and thoroughly mix with the rest of the ingredients.

To shape the meatballs, either wet your hands with water, or dust them with flour. They should be about the size of a golf ball. In a large frying pan, heat the oil over medium heat. Add the meatballs and cook until all sides are golden brown. Do not crowd the pan, use high heat or burn them to a crisp. Meatballs are supposed to be tender, so take your time and keep an eye on these jewels.

You may also cook each meatball until they are slightly golden brown and then transfer them into a 350 degree oven for about 30 minutes. Some cooks fry their meatballs and then add them to a simmering sauce. This adds a tremendous taste to your sauce.

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