Little meatballs cooked 4 ways.

• 2 slices stale** white bread, cubed
• 1/2 cup milk or stock for soaking bread
• 1 1/2 lbs ground beef or a mixture of beef and pork
• 2 oz thinly sliced prosciutto, finely chopped
• 1 small onion, finely chopped
• 1 tsp marjoram
• Zest of one lemon
• Salt and pepper to taste
• 1 egg beaten

1. Soak the bread in the milk, or stock. When soft, squeeze out and discard the liquid.
2. Use your hands to mix the bread with the remaining ingriedents.
3. Take 2 teaspoons of the mixture at a time and form it into little round balls. Cook in any of the following ways:
   • Method 1: Fried crispy coating
     1. Pour oil to a depth of 1 inch into a skillet and heat. Dredge the first batch of meatballs in flour, then roll them in lightly toasted bread crumbs.
     2. When the oil is hot enough to make the meatballs sizzle, slip them into the pan one at a time. Fry over medium heat until browned all over, then drain on paper towels. Serve hot.
   • Method 2: Cooked in tomato sauce
     1. Dredge the meatballs in flour. Heat 4 tablespoons of olive oil in a skillet over medium heat. When the oil is hot, sauté the first batch until lightly browned but still pinkish inside, about 10 minutes. Drain on paper towels and set aside.
     2. Add 1 large grated carrot, 1 finely chopped celery rib with leaves, and 1 finely chopped onion to the skillet with the meatball drippings. Sauté over medium-low heat until the vegetables have softened, about 7 minutes.
     3. Stir in 5 cups of fresh or canned and drained roma tomatoes that have been peeled, seeded, and chopped. Season well, then simmer for 10 minutes.
     4. Transfer the browned meatballs to the sauce and simmer over medium-low heat, uncovered, until the sauce has thickened and the meatballs are cooked through.
   • Method 3: Cooked in wine
     1. Heat 4 tablespoons of olive oil in a skillet. Dredge the meatballs lightly in flour and when the oil is hot enough to make them sizzle, sauté the first batch over medium heat until lightly browned. Drain on paper towels.
     2. Add 1/2 cup of dry white wine to the drippings in the pan and stir with a wooden spoon. Allow the alcohol to evaporate, about 2 minutes.
     3. Reduce the heat to medium low and return the meatballs to the pan. Simmer for 8 minutes, until the meatballs are heated through. Serve hot.
   • Method 4: Cooked in broth
     1. Bring 2 quarts of seasoned chicken broth ot meat broth to a boil. Drop in a few meatballs at a time. They are cooked when they float to the surface.
     2. As the meatballs rise to the surface of the broth, transfer them to a platter and keep them warm. Serve in bowls with a little of the broth.

** Stale bread means Italian bread that is a day or two old.

(Bob)