To serve 4 to 6

2 slices French or Italian bread, torn into small pieces

½ cup milk

1 pound beef chuck, ground twice

¼ pound sweet Italian sausage, removed from the 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

¼ teaspoon ground allspice

1 teaspoon salt

freshly ground black pepper

1 egg, slightly beaten

Olive or vegetable oil

 TO PREPARE

Soak the pieces of bread in ½ cup milk for  5 minutes, then squeeze them dry and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, 1 pound of ground beef, 1/4 pound of Italian sausage meat grated Parmesan cheese, finely chopped 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 wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.

            Shape the mixture into small balls 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 ¼ cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.  In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside.  Add more olive or vegetable oil to the skillet as it is needed.  Serve the meatballs hot with tomato sauce or tomato and garlic sauce