2 slices Italian bread, torn into small pieces
1/2 cup milk
2 tablespoons finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck
1/2 pound mild Italian sausage removed from casing
6 tablespoons freshly grated Romano cheese
1 tablespoon olive oil
1/4 teaspoon garlic salt
freshly ground black pepper
1 tablespoon oregano
Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all 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 1/4 cup of olive or vegetable oil in a heated, heavy 10 to 12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 to 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with marinara sauce.
Marinara Sauce
1 28 ounce can tomatoes or 12 fresh tomatoes
1 medium onion chopped
1 large clove garlic minced
1/3 cup olive oil
1/4 teaspoon oregano
1/3 teaspoon basil or 3 fresh leaves, chopped
1 teaspoon sugar
1/4 teaspoon garlic salt
2 tablespoons Romano cheese
salt and pepper to taste
Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic saute briefly then add the onion. Cook 2 to 3 minutes. Add tomatoes and all seasonings and cook until thick enough for pasta. A can of mushrooms can be added 5 to 10 minutes before the sauce is served. For a thicker heartier sauce, add 1 can of tomato paste.
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