Fried meatballs from Parm to Table: Italian American and American Italian Recipes from Ponza to the Bronx (page 71) by Christian Petroni

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Polenta table

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on November 20, 2025

    Too much pecorino - flavor out of balance. I wish the recipes in this book included measurements by weight, not just by volume. The pecorino that I used was very finely grated and no doubt ended up weighing more than the pecorino that was used in any recipe testing that may have been done. Frying these meatballs failed. The not-fancy olive oil that I used started smoking before reaching the indicated temperature. Even so the exteriors of the meatballs started burning before the interiors were anywhere close to being done. Baking worked much better, yielding meatballs that were tender and juicy. I might try the recipe again using maybe 3/4 the original amount of pecorino and a different combination of frying oil/frying temperature.

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