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 minutes, 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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