Polpette Torpedo Shaped Meatballs
Polpette Torpedo Shaped Meatballs
Serves 12
2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
1/3 cup whole milk
3/4 pound ground beef chuck
3/4 pound ground veal
3/4 pound ground pork (not lean)
3 garlic cloves, minced
1 3/4 cups grated Pecorino Romano (3 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1 1/2 cups vegetable oil
Stir together bread crumbs and milk in a large bowl and let stand 10
minutes.
Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2
teaspoon pepper to bread crumb mixture and blend with your hands until
combined (do not overmix). Form 1 1/2 cups meat mixture into small
torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragł .
Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then
fry meatballs in 2 batches (do not crowd), turning occasionally, until
browned well and cooked through, about 2 minutes per batch. Transfer to
paper towels using a slotted spoon and reserve oil for frying meatballs for
ragł.
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