Italian Sausage Meatballs

Instructions

1. Put the torn fresh bread in a large bowl and pour over 1/4 cup whole milk. Press the bread into the milk with a fork and let it stand about 5 minutes, until it is completely wet. Mash it with the fork until you have a soft paste with no large dry pieces.

2. Add the egg yolk, Parmesan, parsley, garlic, black pepper, and Italian seasoning if using. Mix with a fork until even. Combining this before the meat goes in seasons the batch without a lot of mixing later.

   

3. Add the 12 oz Italian sausage and 4 oz ground pork. With your fingertips or a fork, gently fold the meat into the panade just until it looks even. Stop once it holds together.

4. Lightly wet or oil your hands. Scoop small portions and roll them into 1-inch balls. You should get about 24 to 28 meatballs. Set them on a plate as you work. Use only enough pressure for them to hold together.

   

5. Heat 1 tbsp olive oil in a large skillet over medium to medium-high heat. Arrange the meatballs in a single layer with a little room between them. Work in two batches if the skillet is crowded. Brown about 5 to 7 minutes total, turning every minute or two, until several sides have a deep golden-brown crust. Add the second tablespoon of oil if the skillet gets dry. They can still be a little underdone in the center if you are finishing them in sauce.

   

6. Move the browned meatballs into your simmering sauce. For 1-inch pork sausage meatballs, simmer about 5 to 8 minutes, turning once or twice, until the centers reach 160 F. If you are serving them without another sauce, lower the heat after browning, add a few tablespoons of water or broth, cover, and cook gently until they are done.