ITALIAN MEATBALLS WITH PESTO
3-4 slices white bread, crusts removed and bread cut into small cubes
½ cup buttermilk
¾ lb lean ground beef
1 clove garlic, finely minced
1/2 lb mild or hot Italian sausage, casings removed
½ cup grated Italian Parmesan cheese
½ cup prepared pesto sauce
1 tsp each of dried basil, oregano and thyme
1 large egg, lightly beaten
1 tbsp chopped fresh parsley or cilantro
Combine bread and buttermilk in a small bowl and let soak for ten to fifteen minutes, mashing occasionally until a soft paste forms.
Combine all ingredients together including milk mixture and mix until thoroughly combined. Form mixture into 1 to 1 ½ inch balls and lay on a platter. When all mixture is used up, cover platter with plastic wrap and chill for an hour or so. Heat olive oil in a large skillet or sauté pan over medium heat. When oil is sizzling add meatballs in a single layer (make sure they are not touching. Brown an all sides and continue cooking until cooked through and meat is no longer pink. Transfer to a heated platter and continue with any remaining meatballs if necessary. If you like deglaze the pan with some white or red wine or chicken broth and reduce slightly. Spoon over meatballs and serve with your favourite pasta and sauce.