Combine the meat, bread, milk, egg, cheese, parsley, salt, pepper and garlic in a mixer fited with a flat blade. Mix on medium-low speed for 1 minute.
Scoop out 1/8 cup portions of meat and gently roll between your hands, forming golf ball-size servings. Put flour in a bowl and toss meatballs in the flour as you work.
Place the grapeseed oil in a large skillet on medium heat. Add the balls; cook until golden brown, 8 to 10 minutes. The internal temperature should be about 155 degrees.
Served with the simplest marinara: Italian canned tomatoes, chopped and then simmered for 30 minutes wiht a little salt.
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