This recipe is from Paul Maniaci's Nonnina (Grandmother).
Servings: 4 people
Prep time: Approx. 1 hr
1 lb lean ground chopped meat
pinch of salt (for flavoring)
pinch of pepper (for flavoring)
4 slices of bread
1-1/2 cups seasoned breadcrumbs
1/2 cup Romano cheese
Heat up milk on a low flame. Place bread slices in heated milk, allow to soften. Layout meat, cheese, and eggs in a large bowl. Add softened bread to the mix along with a pinch of salt and pepper. Knead together with hands. If mix of meat feels dry, moisten some with small amounts of water. Wet hands lightly before rolling individual meatballs. This will stop the meatballs from sticking to your hands. Take small clumps of your mixed ingredients and roll them in your hand until you have an oval shape.This shape allows the meat to cook throughout. Roll a bunch of meatballs and place to the side on a dish. Coat a pan with olive oil and turn on a medium flame. Cook until meatballs start to brown or sear slightly. Then turn over and cook other side. The other side should cook faster as the pan has heated up.