Maria (Pantuso) Martino, Pietrafitta, Cosenza
(Yield: 12+ golf-sized balls)
2½ cups cubed Calabrese bread
1 cup milk (or water)
2 pounds lean ground pork
½ cup breadcrumbs
3 eggs
½ cup grated Parmesan cheese
¼ cup finely chopped Italian parsley
1 teaspoon salt
1½ teaspoons freshly ground pepper
4 tablespoons vegetable oil
12 cups homemade tomato sauce (see page 308)
1. In small bowl, soak cubed bread in milk for approx. 10 minutes, then squeeze out liquid and add bread to larger bowl.
2.Combine with ground pork and breadcrumbs. Then combine with eggs, cheese, parsley, salt and pepper. Mix thoroughly.
3.Layer cookie sheet with wax paper. Set aside.
4.Portion mixture with ice-cream scoop, roll into golf-ball-sized rounds, and place on sheet.
5.Warm half the oil in skillet over medium heat. Fill with 1 layer meatballs.
6.Fry until golden brown. Remove and place on paper-lined dish. Fry remainder of meatballs with remaining oil.
7.Warm large saucepan of homemade tomato sauce over medium heat and place meatballs in sauce, covering balls completely.
8.Once boiling, reduce heat, and simmer partially covered for approx. 1 hour.
Serve with your favourite pasta, alone, or on a meatball sub!