Iris' Tuscan Meatballs - {Polpettine Alla Iris}

By á-174942

Ingredients

• 3/4 pound cooked roast beef
• 1/4 pound mortadella (4 slices) with
• black peppercorns or pistachio nuts
• 1/4 cup parsley leaves
• 1/4 cup dried porcini mushrooms soaked in
• 1/2 cup warm water
• 1 tablespoon unsalted butter
• 2 large eggs lightly beaten
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Grinding coarse black pepper
• 1/2 cup prepared besciamella sauce
• Flour for coating
• meatballs
• Extra-virgin olive oil for frying

Details

Servings 8

Preparation

Step 1

Grind the roast beef, mortadella, and parsley in a food processor until it is very fine. Transfer the mixture to a large bowl.

Drain the water from the porcini, pat them dry and chop them coarsely. Melt the butter in a small saute pan and cook the porcini for 2 or 3 minutes and then add them to the meat. Stir in the eggs, cheese, nutmeg, salt, pepper, and the besciamella sauce. Mix all the ingredients until well combined.

Use about 1/4 cup of the meat mixture to form each meatball. Place them on a baking sheet. Or make smaller meatballs as desired.

Place some flour on a plate. Lightly roll each meatball in the flour; shake off the excess and place them on a platter. Cover and refrigerate them for at least 1 hour.

Heat 3 cups of the oil in a deep fryer or heavy duty pot and when the oil registers 375 degrees, it is ready for frying. Fry the meatballs a few at a time in the oil until they are golden brown. Remove them with a slotted spoon to a paper-towel-lined tray to drain.

Serve the meatballs warm on a bed of arugola leaves.

Note: Iris used olive oil to fry the meatballs but sunflower oil works well too and gives a slightly lighter taste.

The meatballs will cook faster if you use a small size skillet.

This recipe yields 8 to 10 second course servings or 24 servings as part of an antipasto.