Baccala Meatballs: Polpette di Baccala

1. 1

   In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix.

2. 2

   Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.

3. 3

   In a tall-sided pot, heat the olive oil to 375 degrees F.

4. 4

   Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes.

5. 5

   Drain on paper towels and serve with the lemon wedges alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.