Fried Meat Balls

 (Polpette di carne Fritta)

From Kyle Phillips,
Your Guide to Italian Cuisine

Fried Meat Balls, or Polpette di carne Fritta: This recipe is from the Osteria della Villetta, in Palazzolo (Brescia), and is an excellent way to deal with leftover beef from making broth.

1 pound (400 g) boiled beef
6 ounces (150 g) bread crumbs
6 ounces (150 g) freshly grated Parmigiano
1/4 pound Lucanica (the local pork sausage, which is quite mild), cooked, skinned and crumbled
2 eggs
Beef broth
Minced parsley and garlic to taste
Minced rosemary and sage to taste (optional)
Salt and pepper
Oil and butter for frying
More bread crumbs

Grind the meat, then combine it with the breadcrumbs, cheese, lucanica, and eggs, and season the mixture to taste with salt, pepper, and the minced herbs. Add broth as necessary to keep the mixture from being too stiff, and then form it into balls. Roll them in the remaining breadcrumbs, and fry them. Serve with mixed fried vegetables.
 

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