Italian Meatballs

Ingredients

Yield: approximately 30 meatballs

Soak the stale bread in the milk for about 10 minutes. Meanwhile, prepare the meat mixture by combining the sausage, ground pork, ground beef, 1 egg, grated Pecorino, parsley, salt, pepper, nutmeg, and rosemary (setting aside the remaining 2 eggs for breading later). Work the ingredients together until evenly combined. Squeeze out the excess milk from the soaked bread, add it to the meat mixture, and knead until smooth. Let the mixture rest for a few minutes.
Set up your breading station using three separate shallow bowls: one with the flour, one with the remaining 2 eggs beaten with a pinch of salt, and one with the breadcrumbs. Shape the meat mixture into small balls, then dredge each meatball first in the flour, then coat in the beaten egg, and finally roll in the breadcrumbs to coat evenly.
Gently flatten the meatballs slightly and lower them into hot frying oil. Fry over medium heat for about 10 minutes until cooked through and evenly golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm as-is, or simmer them in tomato sauce to make classic meatballs in sauce.