Fried ‘polpette di carne’ (meatballs)

Place the breadcrumbs in a medium-sized bowl and pour the milk over to soak for a few minutes. Add the beef mince (ground meat), egg, Parmigiano Reggiano, and parsley to the bowl with milk soaked breadcrumbs. Season well with salt and pepper to taste, then use your hands to mix until well combined.

Roll 1 heaped tablespoon of the mince mixture into a ball. Place onto a plate and repeat with the remaining mince mixture. Cover the plate of polpette (meatballs) with cling film (plastic wrap) and refrigerate for 30 minutes. This allows the polpette to firm up.

Pour enough canola oil into a large frying pan to reach a depth of 1cm. Heat the frying pan over medium-high heat to reach a temperature of 170-180°C (when the oil is ready, a pinch of breadcrumbs sizzle when dropped in the saucepan). Cook the polpette, in batches of 4, turning occasionally, for 2-3 minutes or until golden and crisp. Add additional canola oil, where required. Remove with a slotted spoon and transfer to a plate lined with paper towel. Serve immediately – buon appetito.