Italian Fried Meatballs

Method

1. Crush the garlic clove, remove the skin and the central sprout. Finely chop it with a pinch of salt and parsley until it forms a paste.
2. Place the ground beef in a bowl and add the garlic and parsley paste.
3. Finely chop the cooked smoked pancetta (or substitute) and add it to the meat.
4. Add freshly ground black pepper and grated Parmigiano Reggiano. Mix briefly.
5. In a separate bowl, soak the sliced white bread in fresh milk until soft but not liquid. Squeeze if necessary.
6. Add the soaked bread to the meat mixture.
7. Add 1 teaspoon of salt, a drizzle of extra virgin olive oil, and 1 whole egg (cracked into a separate bowl first).
8. Knead by hand for 4–5 minutes until the mixture is homogeneous, compact, elastic, and soft. If still sticky, add a little breadcrumbs.
9. Shape the meatballs: take a portion of the dough, roll it between your palms to form a smooth ball, creating a thin outer film.
10. Coat the meatballs in breadcrumbs, shaking off excess.
11. Heat sunflower oil in a deep pan to 170°C (test with a wooden toothpick: bubbles form). Fry the meatballs for 4–5 minutes until golden brown.
12. Drain on paper towels and serve hot. Optional: dip in mayonnaise, fondue, or serve with cherry tomatoes and basil.