Italian Meatballs

Adapted from The Silver Spoon Cookbook, published by Phaidon

Serves 4

2 small rolls with crusts removed
2/3 cup whole milk
¼ cup finely chopped flat leaf parsley
1 garlic clove finely chopped
2 tsp. Vietnamese fish sauce (as an exchange for anchovy filets)
1 lb. coarsely ground lean beef (ground chuck works well)
1 egg yolk
Salt and pepper
½ cup fine bread crumbs (I use the crusts from the rolls by pulverizing in a food processor)
3 Tbs. olive oil

Tear the rolls into large pieces and soak in the milk for about 10 minutes.
In the meantime, place the crusts into a food processor or blender and pulverize.
Set aside.
Combine parsley, garlic, fish sauce, egg yolk, and beef.
Squeeze out the milk from the bread; discard the milk and add the bread to the mixture.
Combine thoroughly.
Add salt and pepper and fry up a large pinch to test for seasoning.
Correct seasoning if necessary.
Shape into 10 meatballs.
Roll the meatballs in the bread crumbs.
Heat oil in a large frying pan.
Add the meatballs and cook over high heat for 1 minute on each side to brown.
Reduce heat, cover and cook gently for about 10 minutes.

Best with cooked spinach or Swiss chard with butter and salt.