1. In a small saucepan add the squeezed bread cook it until creamy adding a little bit of the milk at the time, it should be about 1/3 cup. 2. Let it cool. 3. In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg. 4. Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit. 5. Continue until the meat is finished, approximately 20 meatballs. 6. Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with the bread crumbs. 7. Heat a 1/2 inch olive oil in a large nonstick skillet. 8. Cook the meatballs on both sides a few at a time until golden brown. 9. Remove the meatballs and set them on paper towel to absorb the excess oil, sprinkle them with salt and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
