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1
In a medium saucepan, cover the potatoes with cold water and boil gently over moderately high heat until tender.
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2
Meanwhile, in a large skillet, combine the 3 tablespoons of vegetable oil with 1/2 teaspoon of the garlic and the rosemary.
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3
Cook over moderately high heat, stirring frequently, until the garlic is fragrant but not colored.
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4
Add the ground beef and break it up with a wooden spoon.
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5
Season the meat with salt and pepper and cook, stirring from time to time, until it is evenly browned.
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6
Empty the meat into a colander set over a bowl to drain off the fat.
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7
Transfer the meat to a large bowl.
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8
In a small bowl, soak the bread in the milk for a few minutes; it should absorb as much as possible.
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9
Drain the potatoes as soon as they are tender.
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10
Peel them while still hot and mash them through a food mill or ricer into the bowl with the meat.
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11
Add the milk-soaked bread and the remaining 1/2 teaspoon garlic, the parsley, 1 egg and the Parmesan.
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12
Mix thoroughly.
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13
Break the remaining egg into a small bowl and beat it lightly with 2 tablespoons water.
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14
Spread the bread crumbs on a plate.
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15
Lightly roll the meat fixture into 1-inch balls.
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16
Dip the meatballs first in the beaten egg, lifting them out one at a time and letting any excess egg drip back into the bowl, and then roll them in the bread crumbs.
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17
Set the meatballs on a platter.
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18
Pour 1/2 inch of vegetable oil into a large skillet and turn the heat to high; the oil is ready when a piece of bread added to the skillet sizzles immediately.
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19
Add as many meatballs as will fit loosely in the pan and fry, turning as necessary, until evenly browned all over, about 4 minutes.
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20
Adjust the heat as needed if the oil becomes too hot.
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21
Transfer the browned meatballs to a wire rack set over a try or paper towels.
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22
Fry the remaining meatballs in batches.
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23
Transfer the meatballs to a warmed platter and serve piping hot, or serve them at room temperature.
