meatballs with fennel and radicchio salad

polpette di manzo

8 servings





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.