Polpette Fritte

Method

1. Combine the beef, veal and pork meats and begin to knead them.
2. Add pepper, salt, grated garlic, mashed boiled potato, squeezed soaked bread, Parmesan, Pecorino, chopped parsley and grated lemon zest.
3. Add the egg and knead until homogeneous.
4. Let the mixture rest in the refrigerator for about 3 hours.
5. After resting, shape the mixture into oval meatballs, not too thick.
6. Dip each meatball in beaten egg, then in breadcrumbs, pressing well to adhere.
7. Let the breaded meatballs rest in the refrigerator for at least 1 hour.
8. Heat a thin layer of oil in a pan and cook the meatballs for 4 minutes per side, until golden. Drain on paper towels.