Polpettine Casalinghe

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Ingredients:
3 slices white bread
1/2 cup milk
1-1/2 Ibs. ground beef
1/4 Ib. mortadella or boiled ham, finely chopped
1/2 tsp freshly grated nutmeg
2 eggs
1/3 to 1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 to 2 cups dry unflavored breadcrumbs
Oil for frying
2 eggs

Directions

Remove crust from bread & tear into pieces. Combine bread and milk in a small bowl and squeeze together into a soft pulp. In a large bowl, combine beef, mortadella or ham, the pulpy bread-milk mixture, nutmeg, 2 eggs, Parmesan cheese and salt and pepper. Mix thoroughly.

Spread breadcrumbs on aluminum foil. Beat 2 eggs with salt and pepper in a small bowl. Take a generous tablespoon of meat mixture, shape it into a ball, then flatten between the palms of your hands. Dip them (the patties, not your hands)into beaten eggs, then into the breadcrumbs. Press breadcrumbs onto patties with the palms of your hands. Repeat until all mixture is used.

Pour oil 1 inch deep in a large skillet and heat it until a cube of bread dropped in quickly turns golden in color. Using a slotted spoon, lower patties a few at a time into hot oil. Turn patties once. When golden on both sides, remove & drain on paper towels. Arrange the drained patties on a warm platter.