1-lb. pkg. ground wild hog sausage
1 slice white bread
1/3 cup milk
2 T. minced onion
2 T. chopped parsley
11/2 T. extra virgin olive oil
6 T. freshly grated Parmesan cheese
1 whole nutmeg
Salt and freshly ground pepper
Fine, unflavored dried bread crumbs
Chili pepper seasoning (optional)
Trim crust from bread and heat bread and milk in small saucepan on low heat. When bread has completely soaked up milk, mash into pulp with fork and allow to cook. Combine meat, onion, parsley, egg, olive oil and grated Parmesan cheese in large bowl and mix thoroughly. Add a small grating of nutmeg (about 1/8 tsp.) and mix lightly.
Refrigerate for 30 minutes. Remove mixture from refrigerator and add bread mash, salt, several grindings of black pepper and pinch of chili pepper seasoning if desired. Gently knead mixture with hands without squeezing it. Form into 1-inch meatballs and roll lightly in bread crumbs. Refrigerate until cool. Pour 1/4 inch vegetable oil in pan and turn heat to medium. When oil is hot, gently place meatballs in skillet in single layer. Brown on all sides, being careful as you turn them. Serve as an appetizer dipped in Italian tomato sauce or honey-mix variety of barbecue sauce, or serve with Italian sauce over pasta.