My husband and I went to Venice for a special anniversary, and this appetizer is typical of what you would find in a bacaro, or wine bar. Ahhhh Venezia! (smile)
Ingredients:
2 tbsp FRENCH'S® Classic Worcestershire Sauce
2 tbsp FRENCH'S® Horseradish Mustard
1.5 lb Ground beef
1 lb russet potatoes, peeled and cubed
1 onion, minced
2 eggs, lightly beaten
3 cup Plain breadcrumbs
1.5 cup cooking oil
Directions:
Potatoes go into a pot of salted water, bring to a boil. when soft drain and mash them as fine as possible, then set aside.
While the potatoes cook: Saute the onions over medium high heat in a large nonstick skillet using 1 tbsp of oil and 1/2 tsp of salt. When the onions are soft (about 10 minutes) set them aside in a bowl. In the now clean skillet add the meat and 1 tsp of salt, breaking up the meat with a wooden spoon until evenly browned. Pour the meat into a strainer to drain away the liquid. Place the meat ino a large bowl, season with the Worcestershire, mustard, and pepper. Mash the potatoes and add to the meat along with the onions.
Roll the meat mixture into small meatballs ( about 1 to 1-1/2 oz), roll in the egg, the breadcrumbs.
Heat remaining oil, over high heat, in the now clean skillet. When the oil is hot add the meatballs in three batches. Brown on all sides, drain and serve hot or at room temperature.
Keep an eye on these! They cook fast; remember, the meatball is cooked, you only need to brown the breadcrumbs.
This recipe can be changed by adding your favorite cheese or herbs.
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