We're in the kitchen again with our Italian friend, Tommaso Sacco, and this time we're making a drool-worthy bach of
meatballs. These are perfect to eat on their own with a dip, or to add into your pasta dish. They're a great change from the traditional beef meatball.
Here's how you make them:
- 3 cans of Italian tuna, packed in oil - 1/2 loaf of white bread - Whole milk - 1 egg - 2 tbsp fresh grated parmigiano cheese - 3-4 cups of olive oil, for frying
1. Strain the cans of tuna and add to a bowl 2. In a separate bowl, tear apart the white bread & add 3. Add whole milk to the bread, just enough to completely soak and saturate the bread (mash with your hands) 4. Squeeze moisture from bread then add to tuna & mix together 5. Add egg, parmigiano cheese, S + P 6. Mix thoroughly 7. Roll into balls 8. Heat 3-4 cups of olive oil on high heat and once very hot, add balls to oil 9. Allow to brown and flip, about 3-4 minutes per side 10. Remove & let cool on a paper towel lined plate
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