Fried Meatballs

posted by mamaSue 07-19-99 3:19 AM

Fried Meatballs
(Polpette Di Lesso)

2 lb. Boiled or roasted beef, chicken or veal
2 boiling potatoes
2 eggs
1 Tbl. Chopped fresh flat-leaf parsley
1 Tbl. Chopped fresh sage
1 garlic clove, chopped
1 tsp. Freshly grated lemon zest
pinch of freshly grated nutmeg
3 Tbl. Fresh grated Parmesan cheese
salt and freshly ground black pepper
2/3 cup fine dry bread crumbs
5 cups 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 using a knife or mezzluna 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 inch long and 1 inch in diameter. Coat them evenly with the breadcrumbs.

In a deep, heavy skillet, heat the olive oil to 350 degree F.

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.

Serves 6


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