Recipe: Meatballs in Tomato Sauce (Time-Life Books, 1960's)

MEATBALLS IN TOMATO SAUCE
(POLPETTE ALLA CASALINGA)

2 slices French of Italian bread, torn into small pieces
1/2 cup milk
1 egg, lightly beaten
1 pound beef chuck, ground twice
1/4 pound sweet Italian sausage, removed from casing
6 tablespoons freshly grated imported Parmesan cheese
2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
1 tablespoon olive oil
2 teaspoons finely chopped garlic
1 teaspoon grated lemon peel
1/4 teaspoon allspice
1 teaspoon salt
Freshly ground black pepper
Olive or vegetable oil (for frying)
Tomato sauce (for serving)

Soak the pieces of bread in 1/2 cup milk for five minutes, then squeeze them dry and discard the milk.

In a large mixing bowl, combine the soaked bread with a lightly beaten egg, ground beef, Italian sausage meat, Parmesan cheese, parsley, 1 tablespoon of olive oil, garlic, lemon peel, allspice, salt and a few grindings of black pepper. Knead the mixture vigorously with both hands or beat with a spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.

Shape meat mixture into meatballs that are about 1 1/2-inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.

Heat 1/4 cup olive or vegetable oil in a heavy 12-inch skillet until a light haze forms over it. Fry the meatballs 5 to 6 at a time over moderately high heat, shaking the pan constantly to roll them balls and help keep them round. In 8 to 10 minutes the meatballs should be brown on the outside and show no trace of pink inside. Add more oil to the skillet as needed.

Serve with homemade tomato sauce.

Makes 4 servings
Source: Time-Life Books: The Cooking of Italy, 1968