I have a recipe that calls for separating the 4 eggs. Use 4 egg yolks in meat mixture and beat 4 egg whites with 1 egg shell of water. Roll meatballs in breadcrumbs, then egg white and breadcrumbs again. Proceed to fry.
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.
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Credit: Todd Coleman
Ingredients
1/2 cup milk2 slices white sandwich bread
1 1/2 lb. ground veal or pork
2 cups mashed potatoes
2/3 cup finely chopped parsley
8 eggs
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
1/2 cup flour
1 cup plain bread crumbs
Instructions
Pour milk over bread in a bowl; let soak for 10 minutes. Squeeze bread to drain milk; discard milk. Place bread in a bowl and mix with veal, potatoes, parsley, 4 eggs, garlic, and salt and pepper. Shape mixture into about thirty 1″ balls; place on a parchment paper-lined baking sheet, and chill. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, remaining eggs, lightly beaten, and bread crumbs in three separate bowls. Working in batches, dredge each meatball in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels.Ratings & Reviews (1)
Polpette (Meat Croquettes)
Reviewed by ZIPPY8 on
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I have a recipe that calls for separating the 4 eggs. Use 4 egg yolks in meat mixture and beat 4 egg whites with 1 egg shell of water. Roll meatballs in breadcrumbs, then egg white and breadcrumbs again. Proceed to fry.
Rating:
 Recipe - Saveur.com){kind=link}