Makes fourteen meatballs total, 3-4 servings

• 1/2 cup chicken or beef broth
• 1/2 cup fine fresh bread crumbs
• 1 lb. ground beef
• 1 large egg yolk
• 1 Tbsp. olive oil
• 1 clove garlic, crushed
• 2 shallots, minced
• 1 Tbsp. Italian seasoning
• 1 Tbsp. pareve worcestershire sauce
• 3/4 tsp. kosher salt
• 1 1/2 cups vegetable oil

Combine bread crumbs and broth; let soak 10 minutes, stirring once or twice.

In a large skillet, heat olive oil over medium heat and saute garlic and shallots until soft, 5 minutes.

Add beef, egg, Italian seasoning, worcestershire sauce, and salt to large bowl. Add skillet contents and moistened bread crumbs. Mix with fork until smooth.

Add vegetable oil to skillet (approximately 1/4-inch high) and reheat several minutes over medium.

Meanwhile, form 3-tablespoon measures of meat into balls; use a #24 ice cream scoop for convenience.

When oil is hot, add meatballs and fry for ten minutes, turning often to cook all sides.