I love deep fried meatballs, as they remind me of my childhood and of the happy Sunday lunches with my family. Famous all over Italy, they are one of the most appreciated dish because is an ideal comfort food for everyone, especially for children. I never buy the already made ones from the supermarket, as it is very simple to make them and their taste is certainly much better. This recipe has been in my family for generations and to me is pure pleasure in a bite. Give it a go, and let me know what you think.

Serves 6 – 8

INGREDIENTS

500 g minced beef

500 g minced pork

4 eggs

250 g of  home-made breadcrumbs

200 g of Parmigiano Reggiano cheese

300 ml of milk

1 garlic cloves, finely minced

2 teaspoon of fresh flat-leaf parsley, finely chopped

Black pepper, freshly ground

Salt

700 ml of oil for frying

METHOD

Combine the breadcrumbs and milk in a bowl until the bread became wet and you get a soft paste.

In another large bowl, mix together the minced beef, the minced pork, the eggs, the breadcrumbs, the Parmigiano Reggiano, one clove of garlic finely minced and the chopped parsley.

Add a good pinch of salt and pepper, mix well with your hands and shape into small meatballs (slightly bigger than a cherry – not resembling a golf ball – would be the ideal size).

Heat the vegetable oil over medium-high heat in a frying pan. Add carefully the meatballs in batches and fry them until golden brown, turning frequently so that they are cooked evenly on all sides.

Using a large skimmer spoon, remove the meatballs to drain on a paper towel lined plate and set aside to cool slightly.

TEMPTING TIPS

To check if the oil is hot enough for frying your meatballs, dip the handle of a wooden spoon into the preheated pan. If the oil bubbles steadily, then it is hot enough for frying. If it bubbles very vigorously, then the oil has been overheated and needs to cool off a little bit. If no or very few bubbles pop up then the oil is not hot enough.