Fried Meatballs

Recipe from marcellinaincucina.com/fried-meatballs/

2½ ounces (70 grams) day old bread crusts removed and broken into small pieces

½ cup milk

10 ounces (285 grams) ground beef

7 ounces (200 grams) ground pork

2 eggs

2 ounces (60 grams) grated Parmigiano Reggiano cheese

2 tablespoons chopped fresh Italian parsley

1 clove garlic, minced

1½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup fine dry breadcrumbs, for coating

1 cup light olive oil to shallow fry

your favorite tomato sauce, for dipping

skewers or toothpicks, for serving

Soak the crumbled bread in the milk. Leave it for a few minutes then squeeze out the milk and use a fork to break up the bread.

In a large bowl, combine the ground beef, ground pork, squeezed out bread, eggs, Parmesan cheese, chopped parsley, minced garlic, salt and black pepper. If too stiff, add milk.

Form the meatballs: take a small portion of the meat mixture about the size of a small walnut and shape it between your hands. Roll the meatballs lightly in the breadcrumbs.

Fry the meatball in hot oil for 4-5 minutes. Keep turning the meatballs so that they brown on all sides.

Carefully remove the meatballs from the hot oil with a slotted spoon and place them on a plate lined with paper towels to absorb the excess oil. Serve immediately while still hot with your favorite tomato sauce for dipping.

Fried Meatballs

About The Author

Michelle Bernstein