Best Meatballs
makes several dozen tiny meatballs
2 slices white sandwich bread torn into small cubes (crust discarded)
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk
3/4 pound ground chuck mixed with 1/4 pound ground pork, or 1 pound ground chuck
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced
3/4 teaspoon salt
Ground black pepper
Vegetable oil
INSTRUCTIONS:
1. Combine bread and buttermilk in small bowl, mashing occasionally until smooth paste forms, about 10 minutes.
2. Combine bread mixture, meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in a medium bowl until well blended.
3. Heat about 1/4 inch of vegetable oil in large skillet. Take handful of meat mixture and, working directly over skillet, pinch off pieces no larger than a small grape, then flatten them slightly (see figure 12). Cooking in batches to avoid overcrowding, carefully drop them into hot oil. Fry, turning once, until evenly browned, 3 to 4 minutes. Use a slotted spoon to transfer meatballs to a paper towel on platter.