Meatballs With A Twist
1 1/2 pounds ground veal -- or beef, or a mixture of both
1 potato -- cooked, peeled and mashed
1/4 cup flat leaf parsley -- chopped
1 clove garlic -- finely chopped
1 egg -- beaten
1/4 cup grated Parmigiano-Reggiano
Salt and pepper
Flour
Extra Virgin Olive Oil
In a large bowl, combine ground meat with potato, parsley, garlic, egg, cheese, & salt and pepper.
Roll mixture into a log. Break off small pieces & form the meat into balls of even size. Roll the balls in flour & fry them in hot olive oil until cooked through.
Drain the balls on paper towels. Serve alone, with your favorite tomato sauce, or in a hoagie.
1 1/2 pounds ground veal -- or beef, or a mixture of both
1 potato -- cooked, peeled and mashed
1/4 cup flat leaf parsley -- chopped
1 clove garlic -- finely chopped
1 egg -- beaten
1/4 cup grated Parmigiano-Reggiano
Salt and pepper
Flour
Extra Virgin Olive Oil
In a large bowl, combine ground meat with potato, parsley, garlic, egg, cheese, & salt and pepper.
Roll mixture into a log. Break off small pieces & form the meat into balls of even size. Roll the balls in flour & fry them in hot olive oil until cooked through.
Drain the balls on paper towels. Serve alone, with your favorite tomato sauce, or in a hoagie.