LizC's Notes:
Expand1/3 pound Ground chuck Ask a question about this ingredient
1/3 pound Ground veal Ask a question about this ingredient
1/3 pound Ground pork Ask a question about this ingredient
1/4 cup Chopped parsley Ask a question about this ingredient
1/2 cup Grated parmigiana Ask a question about this ingredient
1 Clove finely chopped garlic Ask a question about this ingredient
4 tablespoons Flour Ask a question about this ingredient
Olive or canola oil for frying Ask a question about this ingredient
2 Slices firm sandwich bread, crusts removed Ask a question about this ingredient
2 tablespoons Plain yogurt thinned with 1 tablespoon milk Ask a question about this ingredient
Tear the bread into small pieces and combine with the thinned yogurt. Mash it all together with a fork until the bread is moist.
Ask a question about this stepCombine beef, veal, pork, parsley, cheese, garlic and bread mixture in a large bowl. Season with salt and pepper.
Ask a question about this stepLightly beat the egg, add it to the bowl and mix with the other ingredients.
Ask a question about this stepForm the meat mixture into two-inch meatballs.
Ask a question about this stepPlace the flour on your work surface. Quickly roll each meatball through the flour, then roll it in between your hands until the meatball is very lightly coated with flour.
Ask a question about this stepPlace the meatballs in the refrigerator for at least 20 minutes.
Ask a question about this stepHeat oil to medium-high. Brown each meatball on all sides. Do not cook all the way through
Ask a question about this stepDrop the meatballs in your favorite marinara, simmer for ten minutes and bring on the spaghetti.
Ask a question about this stepCook's was actually buttermilk, but since I usually don't have that around, I fudge it with yogurt. And yes, it gives it a little bit of tang. Keeps them tender, too.
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Another tweaked "grandma" recipe (mine is too), aren't they the best? I have never tried yogurt to soak the bread, hmmm, does the meatball get a little tang, I shall look through my Cook's I have a tall stack of them from way back! Thanks for sharing.