2 slice(s) White bread, crust removed
1/2 cup Buttermilk
1/2 pound Ground beef
1/2 pound Ground pork
2 tablespoon(s) Parsely, fresh
1/4 cup Parmesan, fresh, grated
1 teaspoon Garlic powder
1 large Egg yolk(s)
1 teaspoon Salt
1/2 teaspoon Pepper
Break bread into pieces and combine with buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl.
Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 7 meatballs. (Compacting them can make the meatballs dense and hard).
Heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel–lined plate; set aside. Repeat, if necessary, with remaining meatballs.
At this point, if serving with spaghet, simmer in the sauce for 15 minutes. Or if serving with other type of sauce, simmer in it for 15 minutes.