Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 \N | Egg |
| 1½ tablespoon | Parsley, chopped |
| ½ teaspoon | Nutmeg |
| 1½ teaspoon | Salt |
| 2 tablespoons | Parmesan cheese |
| 1 cup | Day-old bread crumbs |
| ⅓ cup | Milk |
| \N \N | Dry bread crumbs |
| \N \N | Olive oil |
| \N \N | Lemon wedges (optional) |
| \N \N | Parsley sprigs |
Soak the crumbs in the milk for about 10 minutes. Put the beef in a large bowl, add the eggs, parsley, nutmeg, salt and cheese. Squeeze out the bread crumbs and add to mixture. Mix everything well but not too harshly. Form the mixture into balls about the size of an egg and flatten slightly. Roll in the dry breadcrumbs, patting gently to get them well covered. Pour the oil in a heated frying pan and allow to get quite hot. Put in the polpette and cook until lightly brown and crisp all around. Remove from oil and drain on paper towels. Serve with lemon wegdes and parsley sprigs. Submitted By NICK LA ROCCA On 03-07-95