second courses from Italy
translated by Italian with
Crispy on the outside and very tender inside, thanks to the potatoes.
Chop the potatoes still hot and season with butter, stirring well. Salty and add lukewarm milk, like to make a mashed potatoes. Set aside.
In a large bowl place the ground, egg, grated nutmeg and mix well with a fork.
Then add the potato and parmesan mixture, and mix thoroughly with your hands.
If the dough is too soft, add the breadcrumbs at a time to obtain a consistency to form meatballs.
Let the mixture rest for twenty minutes, then mix it again with your hands and begin to form chunks of the size of a large nut, then go to the breadcrumbs.
Fry your delicious meatballs in abundant boiling oil until you get a nice garnish, then drain and lightly salty just before serving.