January 20, 2007

This recipe for is for an easy savory hors d’oeuvre:

Little Meatballs

• 6 oz ground beef chuck at room temperature
• 1 ½ c fine fresh bread crumbs from a day old baguette
• ¼ c finely grated Pecorino Romano
• ¼ c finely chopped fresh flat-leaf parsley
• 2 large eggs at room temperature, lightly beaten
• 1 garlic clove, minced and mashed to a paste mixed with ¾ t fine sea salt
• ¼ t black pepper
• 1 ½ c extra-virgin olive oil

Preheat oven to 200 F.

Combine all ingredients except oil in a large bowl and mix with your hands or a wooden spoon until just combined.

Form level teaspoonfuls of mixture into marble sized (3/4 in) meatballs and transfer to a tray lined with wax paper. The recipe will make between 60-70 little meatballs.

Heat 1 in oil in a 1 qt heavy saucepan over moderately high heat until hot but not smoking, and then fry meatballs in small batches until browned. Drain on a plate lined with paper towels. Keep warm in a shallow baking pan in oven while cooking remaining batches. Season with sea salt, if desired, just before serving.


Adapted from Adventures of an Italian Food Lover

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