breadcrumbs in milk for 5 to 10 minutes until the liquid is absorbed.
all the ingredients together with your hands and shape the meat mixture into small balls, less than an inch in diameter. If the mixture starts to sticks to your hands, wet them with cold water.
Saute the meatballs in 2 or 3 batches, turning
them frequently to keep the meatballs from sticking. Drain them on paper towels.
Drain the excess olive oil and scrape off and discard any browned
bits of meat that may be sticking to pan after the meatballs are done.
To the same pan add butter and flour and stir
until it browns
Remove from the heat
immediately with the meatballs.