Italian Meatballs

Adapted from The Silver Spoon Cookbook, published by Phaidon

Serves 4

Ingredients

• 2 small rolls with crusts removed
• 2/3 cup whole milk
• ¼ cup finely chopped flat leaf parsley
• 1 garlic clove finely chopped
• 2 tsp. Vietnamese fish sauce (as an exchange for anchovy filets)
• 1 lb. coarsely ground lean beef (ground chuck works well)
• 1 egg yolk
• Salt and pepper
• ½ cup fine bread crumbs (I use the crusts from the rolls by pulverizing in a food processor)
• 3 Tbs. olive oil

Method

• Tear the rolls into large pieces and soak in the milk for about 10 minutes.
• In the meantime, place the crusts into a food processor or blender and pulverize.
• Set aside.
• Combine parsley, garlic, fish sauce, egg yolk, and beef. 
• Squeeze out the milk from the bread; discard the milk and add the bread to the mixture.
• Combine thoroughly.
• Add salt and pepper and fry up a large pinch to test for seasoning.
• Correct seasoning if necessary.
• Shape into 10 meatballs.
• Roll the meatballs in the bread crumbs.
• Heat oil in a large frying pan.
• Add the meatballs and cook over high heat for 1 minute on each side to brown.
• Reduce heat, cover and cook gently for about 10 minutes.

Best with cooked spinach or Swiss chard with butter and salt.