Polpette

1. 1

   Combine the meat in a bowl with the egg, cheese, parsley, onion, and salt and pepper.

2. 2

   Mix well but do not knead.

3. 3

   Form into balls of any size you like; tiny (1/2-inch diameter) ones are kind of nice but take longer to form.

4. 4

   Put the oil in a large skillet and turn the heat to medium.

5. 5

   One by one, dredge the meatballs in the flour and add them to the oil.

6. 6

   Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes.

7. 7

   Serve hot or at room temperature.

No additional tips available.