Little Meatballs With Salsa Verde: The Best Little Meatballs With Salsa Verde Recipe from Cook'n

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	Little Meatballs With Salsa Verde

Serves: 6

These aren't the average meatballs served with a tomato sauce, but were created as an antipasto to be dipped in salsa verde, a piquant Italian parsley sauce. Both the meatballs and sauce can be prepared ahead of serving, but don't coat the meatballs until ready to fry them.
Makes 6 to 8 appetizer servings

   SALSA VERDE:
   1/2 cup packed chopped fresh parsley
   1/4 cup sliced blanched almonds
   1 1/2 teaspoons Dijon style mustard
   1 1/2 teaspoons fresh lemon juice
   1 teaspoon anchovies paste
   1 clove garlic, peeled
   1/4 teaspoon salt
   1/8 teaspoon freshly ground pepper
   1/2 cup extra-virgin olive oil

   LITTLE MEATBALLS:
   2 cups fresh bread crumbs (prepared in a blender or food processor from slightly stale bread)
   3 large eggs
   2 tablespoons milk
   8 ounces ground round steaks (15 percent lean)
   8 ounces pork Italian sausage, casings removed
   1/4 cup freshly grated Parmigiano-Reggiano cheese
   1/4 cup finely chopped fresh parsley
   1 clove garlic, crushed through a press
   1/2 teaspoon salt
   1/4 teaspoon freshly ground pepper
   Vegetable shortening or vegetable oil for deep-frying

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1. TO MAKE THE SALSA: In a blender, combine all of the ingredients except the oil. With the machine running, gradually add the oil through the cover opening until the sauce is smooth and thick. Transfer to a small bowl, cover, and let stand for at least 30 minutes for the flavors to blend. (The salsa can be prepared up to 1 day ahead, covered, and refrigerated. Serve at room temperature.)

2. Line a baking sheet with waxed paper. In a medium bowl, beat together 1/2 cup of the bread crumbs, 1 egg, and the milk. Let stand for 5 minutes. Add the ground round, sausage, cheese, onion, parsley, garlic, salt, and pepper and mix with your hands until well combined. Using a heaping teaspoonful for each, form into balls and place on waxed paper. You should have about 36 bite-sized meatballs.

3. Place the remaining 1 1/2 cups bread crumbs in a deep plate. In another deep plate, whisk the remaining 2 eggs until well beaten. One at a time, dip the meatballs in the eggs, then coat with the bread crumbs, patting to make the crumbs adhere. Return to the waxed paper.

4. Line another baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the meatballs until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels. Serve warm or at room temperature, with the salsa verde.

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