Sunday fried meatballs by Alessio Magistro
Turkey mince: 250g
Chicken mince: 250g
Small boiled potato: 1
Egg: 1
Parsley
Breadcrumbs
Oil for frying
Extra virgin olive oil
Salt
Black pepper
Meatballs win everyone over, whether with tomato sauce or plain – what matters is that they are fried
"Meatballs are something we happily eat from childhood, loved by all, and for me, they are a comfort dish for both palate and heart. These are simple yet delicious, and you can customise them with herbs, spices or side dishes depending on the season or your taste," says chef Alessio Magistro, who created this dish for Refettorio Napoli.
How to make Italian fried meatballs
If you don’t have pre-minced meat, mince it just once so it keeps a pleasant texture.
Place the meat in a bowl and add the mashed boiled potato, the egg, chopped parsley, salt and pepper. Mix well until combined, then shape into walnut-sized meatballs.
If the mixture feels too soft, add some breadcrumbs to firm it up.
Coat each meatball in breadcrumbs and let them rest in the fridge, covered, for at least one hour: this way they will hold their shape during cooking.
Heat plenty of frying oil in a pan. Once hot, fry a few meatballs at a time so the oil temperature doesn’t drop.
When evenly golden, drain on kitchen paper and sprinkle with a pinch of salt. Serve hot, perhaps with a fresh side salad of tomatoes, red onion and lettuce.
