Italian Fried Meatballs (Polpette Fritte Recipe)

Ingredients

• 300 g ground beef (- ~10 oz )
• 200 g ground pork (- ~7 oz )
• 100 g stale bread (- 3.5 oz (you can also use fresh bread or about 3 slices of sandwich bread, crust removed))
• 100 ml whole milk (- 1/2 cup)
• 2 medium eggs
• 100 g grated Parmigiano Reggiano (- 1 cup)
• 1 garlic clove (- finely chopped)
• 2 tablespoons fresh parsley (- finely chopped)
• salt (- to taste)
• ground black pepper (- to taste)
• 1 liter peanut oil (- 4 cups, for frying)
• 100 g breadcrumbs (- 1 cup)

Instructions

1. 1

   --- Make the Meatballs ---

2. 2

   soak: Place the stale bread in a small bowl and add the milk. Let it sit for a few minutes until the bread is soft and fully soaked.

3. 3

   mix: Meanwhile, in a large mixing bowl combine the ground beef, ground pork, chopped garlic, parsley, grated Parmigiano Reggiano, and eggs. Mix well with your hands or a spoon until you get a uniform mixture. Season with salt and pepper to taste.

4. 4

   add: Squeeze the bread gently with your hands to remove the excess milk. Break it into small pieces and add it to the meat mixture. Mix again until everything is well combined.

5. 5

   make balls: Take a small amount of the mixture and roll it between your palms to form a round ball, about 1 to 1 ½ inches (3-4 cm) in diameter. Continue until you have used up all the mixture.

6. 6

   roll: Lightly roll each meatball in breadcrumbs to coat them evenly. This will give them a crispy exterior when fried.

7. 7

   --- Fry the Meatballs ---

8. 8

   Heat the oil in a frying pan over medium heat. To check if it’s ready, drop in a small crumb of bread: it should sizzle right away.

9. 9

   fry and serve: Carefully add the meatballs, a few at a time, without overcrowding the pan. Fry them for about 8–10 minutes, turning occasionally, until they are evenly golden brown and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil and serve