Polpette di Carne - Meatballs

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A Venetian favorite, enjoyed by young and old alike.

Ingredients:

• 1 1/2 lb ground veal or beef (or a mixture of both)
• 1 medium potato, cooked, peeled and well mashed
• 1 clove garlic, finely chopped
• 1 egg
• 1/4 cup grated Parmigiano Reggiano
• salt and pepper
• flour
• DeLallo Extra Virgin Olive Oil

Directions:

In a bowl, mix ground meat with potato, parsley, garlic, egg, cheese, salt and pepper. Mix with a wooden spoon or with one hand (for faster and better results). Form the meat into small patties, or polpette. You can make them round, but the Venetian style is to form them into thick, small hamburger-shaped patties. Roll or turn them in flour, then fry them gently in plenty of vegetable or olive oil.

Turn them just once; they cook in only a few minutes. Dry them in a paper towel and serve them warm. The leftovers can be eaten later. They keep for a few days refrigerated. You can gently warm them up in a microwave or in a nonstick pan covered with a lid, cooking on a very low heat for a few minutes - no additional fat is needed. They also taste great at room temperature.

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