A Venetian classic, these bite-sized fried meatballs are traditionally eaten as a snack or as part of a sharing platter. Using a combination of pork and beef mince gives the meatballs a rich and juicy texture, while grated nutmeg, crushed fennel seeds and a sprinkle of Parmesan season them to perfection.
- Put the bread in a bowl, cover with milk; leave to soak a little.
- Meanwhile, scatter the flour and breadcrumbs over separate plates. Whisk 1 egg in bowl with a splash of water; set aside.
- Put the pork, beef, remaining eggs, Parmesan, parsley, a little nutmeg, fennel seeds and garlic in a bowl; season. Squeeze the liquid out of the bread and add to the bowl. Mix with your hands until combined. Roll the mixture into 16 meatballs.
- Dust each meatball in the flour, then dip in the beaten egg and roll in the breadcrumbs until coated. Set aside on a plate.
- Heat the oil in a large frying pan. Fry the meatballs in batches for 8-10 mins, until cooked through and golden. Drain on kitchen paper, then squeeze over the lemon.
Freezing and defrosting guidelines
Cook, chill and then freeze well wrapped for up to a month. Defrost in the fridge overnight and warm through in a moderate oven before serving.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.