meatballs with fennel and radicchio salad

polpette di manzo


8 servings

 

Ingredients

 

Instructions

Fill a medium bowl halfway with ice; cover ice with very cold water. Using a vegetable peeler, cut carrot and celery, lengthwise, into ribbons. Very thinly slice fennel and radicchio (preferably using a hand-slicer or mandolin). Submerge vegetables in ice water. 
Tear bread into large pieces and put in a large bowl. Pour broth over bread and let stand 5 minutes. Squeeze broth from bread; discard broth. Mix together bread, beef, onion, egg, parsley, salt and pepper and blend with your hands until just combined well (do not overmix). Form 1-tablespoon portions into 40 (1-inch) meatballs. 
Heat butter and canola oil in a 10-inch heavy skillet over medium-high heat; fry meatballs in 3 batches, turning occasionally, until well browned and cooked through, about 6 minutes per batch. Transfer to paper towels with a slotted spoon. 

In a large bowl, whisk together olive oil and vinegar. Drain vegetables, pat dry and toss with dressing. Season to taste with salt and pepper. 

Thread meatballs onto skewers. Serve with salad. 
Loading