Polpette
Needless to say, you can put these in almost any tomato sauce 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.
- ½ pound each ground veal and pork or any combination of ground meats
- 1 egg
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley leaves
- ¼ cup minced onion
- Salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
- Flour for dredging
Instructions:
- 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 (½-inch diameter) ones are kind of nice but take longer to form.
-  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.