Anchovy Meatballs (Polpette di Alici)
Category: Appetizers
Yield: 28 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Anchovies (fresh or salted) | 440g |
| Eggs | 120g |
| Breadcrumbs | 110g |
| Sun-dried tomatoes (in oil) | 50g |
| Caciocavallo cheese (grated) | 50g |
| Grana Padano DOP cheese (grated) | 40g |
| Lemon zest | 1 |
| Fresh parsley | to taste |
| Fresh mint | to taste |
| Wild fennel | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Peanut oil (for frying) | to taste |
Instructions:
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Prepare the Anchovies: Begin by cleaning the anchovies. Remove the heads, make a small incision along the back, and carefully remove the central bone. Also, cut off the tails. Chop the anchovies finely using a knife.
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Mix the Ingredients: In the bowl of a food processor, add the sun-dried tomatoes. Add the fresh parsley, wild fennel, and mint to enhance the flavor. Incorporate the breadcrumbs, then mix them into the chopped anchovies.
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Add the Cheese and Lemon: Stir in the grated Caciocavallo and Grana Padano cheeses. Grate the zest of one lemon and mix it in for a fresh citrusy note.
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Season and Combine: Add the eggs to the mixture, followed by salt and black pepper to taste. Mix thoroughly until the ingredients are well combined.
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Shape the Meatballs: Take a small portion of the mixture (about 30-35g, the size of a walnut) and shape it into a round meatball. Roll it gently between your hands, which you can lightly dampen with water to prevent the mixture from sticking. Continue shaping the meatballs and place them on a tray lined with parchment paper.
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Fry the Meatballs: Heat the peanut oil in a frying pan over medium-high heat. Once the oil reaches around 180°C (350°F), carefully place the meatballs in the pan. Fry in batches to avoid overcrowding, and cook them until golden brown and crispy on all sides.
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Drain and Serve: Remove the cooked meatballs from the pan with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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Serve: Serve the anchovy meatballs hot, sprinkling a pinch of salt on top to taste. These savory bites are best enjoyed fresh out of the fryer for a crispy, flavorful appetizer.
Pro Tip:
These anchovy meatballs are bursting with flavors from the sea, herbs, and cheeses. Their crispy exterior and tender interior make them the perfect appetizer for any gathering. For a more intense flavor, try using anchovies preserved in olive oil for a slightly richer taste. Pair them with a refreshing dip or a squeeze of lemon for added brightness.
