Instructions

1. Soak breadcrumbs in milk in a small bowl. Set aside for about 15 to 20 minutes, allowing the bread to soak up all the milk. About half a cup of breadcrumbs per pound of meat is adequate.

2. Place all of your meatball ingredients into one large bowl, starting with the meat first and ending with the spices. Include the soaked breadcrumbs, squeezing first to remove the excess milk. One egg per pound of meat is plenty to bind the ingredients. One teaspoon of salt is also good, though if using Parmesan, you can reduce the salt.

3. Mix the meat using your hands, allowing the meat to squeeze through your fingers by making a clawlike motion, just until ingredients are combined. Be careful not to over-mix. Small chunks of meat should still be visible.

4. Wet your hands, using the leftover milk from the soaking breadcrumbs. Roll the meatballs into the size desired for the dish you plan to serve. Place each rolled meatball onto a baking sheet with a rim so they don’t roll off.

5. Cover the rolled meatballs with plastic wrap. Chill them in the refrigerator for at least 15 minutes and up to 1 hour.

6. Melt 1 to 2 tablespoons of butter in a high-sided skillet over medium heat.

7. Saute meatballs in small batches until they are crispy and brown on all sides, about 6 to 8 minutes per batch. Use the tongs to gently turn your meatballs. Add more butter between batches if necessary. Place browned meatballs on a plate lined with a paper towel to soak up any residual grease.