1. Trim away the bread crust, put the milk and bread in a small saucepan and turn on the heat to low. When the bread has soaked up all the milk, mash it to a pulp with a fork. Remove from heat and allow to cool completely.
2. Into a bowl put the chopped meat, onion, parsley, the egg, the tablespoon of olive oil, the grated Parmesan, a tiny grating of nutmeg - about 1/8 teaspoon - the bread and milk mush, salt, and several grindings of black pepper. Gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined, shape it gently and without squeezing into balls about 1 inch in diameter. Roll the balls lightly in the bread crumbs.
3. Choose a saute pan that can subsequently accommodate all the meatballs in a single layer. (or cook them in two batches) Pour in enough vegetable oil to come 1/4 inch up the sides. Turn on the heat to medium high and when the oil is hot, slip in the meatballs. Sliding them in with a spatula will avoid splashing hot oil out of the pan. Brown the meatballs on all sides, turning them carefully so they won't break up.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 302 (50%)|
|Amt Per Serving||% DV|
|Total Fat 33.5g||45 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 165.5mg||51 %|
|Sodium 518.6mg||18 %|
|Potassium 865.6mg||23 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 35.3g|
|Protein 37.5g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 605
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