- ¾ cup (50g) fresh white breadcrumbs
- ¼ cup (60ml) milk
- 500g veal mince
- 1 egg
- 2 cloves garlic, crushed
- ½ cup (40g) finely grated parmesan
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 30 x cherry bocconcini, drained and well dried with absorbent paper
- ¼ cup (35g) plain (all-purpose) flour, for dusting
- 3 eggs, lightly beaten, extra
- 3 cups (210g) fresh white breadcrumbs, extra
- vegetable oil, for deep frying
- store-bought pesto and aïoli to serve
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
- Add the mince, egg, garlic, parmesan, oil, salt and pepper and mix well to combine. Using wet hands, divide the mixture into tablespoons, place a bocconcini in the middle of each and roll into balls to enclose.
- Toss the meatballs in the flour, dip into the extra egg and roll in the extra breadcrumbs to coat.
- Heat the vegetable oil in a large saucepan over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Carefully lower the meatballs, in batches, into the oil and cook for 5–6 minutes or until golden and cooked through.
- Serve the meatballs with the pesto and aïoli. Makes 30
It’s a nice change from the rice version. Just amazing