Fried Meatballs Recipe - Cooking Index
Fried Meatballs Recipe - Cooking Index
Tuscans are very parsimonious and never waste food. Any leftovers are transformed into something quite different. These meatballs are an interesting way of using leftover boiled meat.
Cuisine: Italian| 2 | Boiling potatoes | |
| 2 lbs | 908g / 32oz | Boiled or roasted beef, chicken or veal |
| 2 | Eggs | |
| 1 tablespoon | 15ml | Chopped fresh flat-leaf (Italian) parsley |
| 1 tablespoon | 15ml | Chopped fresh sage |
| 1 | Garlic clove - chopped | |
| 1 teaspoon | 5ml | Freshly grated lemon zest |
| 1 | Freshly grated nutmeg | |
| 3 tablespoons | 45ml | Freshly grated Parmesan cheese |
| Salt - to taste | ||
| Black pepper, freshly ground - to taste | ||
| 2/3 cup | 97g / 3.4oz | Fine dry bread crumbs |
| 5 cups | 1185ml | Extra virgin olive oil - for frying |
In a saucepan, boil the potatoes in salted water to cover until tender, about 30 minutes. Drain the potatoes and peel and mash them while still hot.
Chop the meat very finely and place in a bowl. Add the mashed potato, eggs, parsley, sage, garlic, lemon zest, nutmeg, and Parmesan. Mix thoroughly and season to taste with salt and pepper. Using your hands, form the mixture into ovals about 2 1/2 inches long and 1 inch in diameter. Coat them evenly with the bread crumbs.
In a deep, heavy skillet, heat the olive oil to 350 degrees. A few at a time, slip the meatballs into the hot oil without crowding the pan. Fry until golden, about 5 minutes. With a slotted spoon, remove the meatballs to absorbent paper towels to drain briefly. Continue frying the remaining meatballs in the same manner.
Arrange the meatballs on a platter and serve piping hot. This recipe serves 6.
Source:
TUSCANY THE BEAUTIFUL COOKBOOK by Lorenza De' Medici (c) 1992 - Collins Publishers, San Francisco - 256 pages - $45.00 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest
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