200/230 gr (7/8ounces) leftovers of boiled/roasted beef
200 gr (7 ounces) pork sausage
120 gr (4.2 ounces) Bologna
A handful parsley
1 garlic clove
4 tbsps grated parmigiano reggiano
1 - Soak the soft part of bread without the crust in milk (half milk bowl).
2 - Sauté the sausage without the casing and broken in pieces in a non-stick skillet for a few minutes until lightly brown. You won’t need to add any seasoning.
3 - In a food processor, grind the meat, the sausage and the Bologna together.
4 - Wash and dry the green leaves of parsley, discarding the stems. Remove the heart of the garlic and mince it with parsley.
5 - Put the ground meat in a bowl and add just a pinch of salt (not much as all ingredients are salty), the egg, half teaspoon of ground nutmeg, the minced parsley with garlic, the grated parmigiano and the bread drained from milk. Knead all ingredients with your hands until well mixed.
6 - Make balls rolling the meat mix between your hands and flat them down to obtain disks. Size will depend on your choice, more or less the disk should stay between your thumb and your forefinger.
7 - Grate the stale bread and sieve the crumbs over a dish, or use ready breadcrumbs Coat the meatballs with the breadcrumbs.
8 - Heat the oil in a non-stick pan. Test the oil putting a toothpick in the pan; if oil sizzles put the meatballs, a few at a time and well separated so as not to lower oil temperature.
9 - After 2/3 minutes, check if the meatballs are brown. If so, turn them and fry on the other side too. Remove from the skillet and drain on paper towel. Fry all meatballs in the same way as explained above.