Fried meatballs are the perfect solution to your problem of last-minute guests – because everyone loves them and because when they’re homemade, they have that genuine taste that makes all the difference in the world. If you have small children, then you can make meatballs especially for them! And then they are perfect, too, because they keep you from wasting leftovers: the richer the dough, the better they are!
Fried meatballs: so many different recipes
Italy is the country of regional cuisine and no recipe is more distinguishable by its region than fried meatballs. In every corner of the Bel Paese, there are hands ready to knead veal, beef, pork or chicken (or all of them together) for delicious little morsels to be enjoyed fried or stewed, accompanied by vegetables or by boiled rice (in the Asian version). Cooked or raw, mixed with all kinds of cold cuts, flavored with herbs like parsley, dill and rosemary then softened with soaked bread or whole milk… the recipes for fried meatballs are endless.
Fried meatballs and fishballs
Who said fried meatballs had to be just meat? If you prefer a more delicate taste, all you have to do is abandon the butcher for the fishmonger and get some suitable fish: soft, low-fat fillets, perfect when chopped and kneaded with eggs and breadcrumbs. Choose parts of sea bream, sole, pangasius or sea bass – all delicate fish and with a neutral taste. If you prefer stronger taste, opt for mackerel that’s savory and lightly smoked.
Our recipe for fried meatballs
Serves 6
Fried meatballs ingredients:
1 lb of minced beef or leftover roast meat, 2 oz mortadella, 3 tablespoons Parmigiano Reggiano, Breadcrumbs, Chopped parsley, Clove of garlic, Onion, Egg, Salt, Peanut oil for frying
How to make fried meatballs
First, place minced meat in a bowl with the chopped mortadella, salt, garlic clove and chopped onion, cheese, parsley and egg. Mix well and form balls the size of an egg and then dip them in the breadcrumb mixture. Heat the peanut oil in a large pan and, once sizzling, put the meatballs in, a few at a time. Turn them with the help of a fork until they are golden on all sides. Then take them out of the pan and let them dry on a plate covered with a paper towel. Serve hot with a fresh salad.