MEATBALLS IN MARSALA

Steps:

• 1 In a small bowl, soak the bread in the milk for 10 minutes. Squeeze out the liquid. Place the flour in a shallow bowl. 2 In a large bowl, place the bread, beef, eggs, cheese, ham, parsley, and salt and pepper. With your hands, thoroughly mix together all of the ingredients. Rinse your hands in cool water to prevent sticking, then lightly shape the mixture into eight 2-inch balls. Roll the balls in flour. 3 In a skillet large enough to hold all of the meatballs, melt the butter over medium-low heat. Add the meatballs and cook, turning them carefully with tongs, until nicely browned, about 15 minutes. Add the Marsala and the broth. Cook until the liquid is reduced and the meatballs are cooked through, 4 to 5 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.