Venetian meat and potato balls, Bacaro-style

These are amazing meatballs from my favourite Italian chef and cookbook author Marcella Hazan. These meatballs are soft, juicy and packed with a delicate flavour. I have made these in a number of ways. I mostly make them as the recipe dictates. Occasionally, I leave the mashed potatoes separate. I make the meatballs with the meat filling in the centre and the potato outside, similar to arancini. Either way, these are delicious.

Enjoy these with Smoked tomato sauce: My way. They are excellent together.

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8 oz potatoes, boiled and mashed

3 tablespoons oil

1 teaspoon chopped rosemary

1 teaspoon chopped garlic

0.75 lb ground beef (90%)

0.25 lb ground pork

Pepper and salt

3 thin slices of bread without crust

2 tablespoons parsley chopped fine

2 eggs

1/2 cup Parmesan

1-2 cups bread crumbs (Panko)

Add oil to the pan, heat and sauté the garlic and rosemary on a medium flame. Before the garlic browns add the meats and cook breaking the meat up into very little balls. Add the salt and pepper. Cook the meat on high till browned.

Soak the bread in milk till soft and mushy. Add to the meat with parsley, Parmesan, egg and mashed potatoes. Mix well and make into small balls, about the size of a golf ball. The balls should not be squeezed tight.

Beat an egg with a bit of water. Dip each ball into the egg and then roll in the breadcrumbs. Shallow fry each ball on medium flame till they are browned.

Serve immediately.