Mini Breaded Italian Meatballs
Mix together 250 grams ground beef, 250 grams ground pork, ¼ cup grated Parmesan cheese, ¼ cup breadcrumbs, 1 large egg (beaten), 1 tablespoon milk, and 1 tablespoon dried parsley in a medium bowl. Season with salt and pepper. Set aside. Place 1 large egg (beaten), ½ cup all-purpose flour seasoned with salt and pepper, and ¾ cup Japanese breadcrumbs in separate shallow bowls. Shape meat mixture into 1-inch balls, about 1 tablespoon each, then coat balls in flour, dip in egg, and cover with breadcrumbs. Heat 3 inches vegetable oil in a medium heavybottomed pan until it registers 375°F on a deep-fry thermometer. Deepfry meatballs for 3 to 4 minutes or until golden brown; drain. Serve immediately with marinara sauce. Makes 24 to 28.