Needless to say, you can put these in almost any tomato sauce (pages 606–607) and use them for spaghetti and meatballs. But they’re often served in Italy as a small first course, sometimes over cabbage. I like the combination of veal and pork best, but you can use any combination you like or even all beef.
Recipe information
Yield
makes 8 servings as a starter, 4 servings with pasta as a main course
Ingredients
Preparation
Step 1
Combine the meat in a bowl with the egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls of any size you like; tiny (1/2-inch diameter) ones are kind of nice but take longer to form.
Step 2
Put the oil in a large skillet and turn the heat to medium. One by one, dredge the meatballs in the flour and add them to the oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes. Serve hot or at room temperature.
