D E L I C I O U S. Need say no more. Ok, I will. These Italian little meatballs are just to die for. Typically eaten as antipasti, in our family we also like to eat them as a main course together with some veggies (e.g. broccoli, green beans, salad, etc.). They take a moment to prepare, but they are definitely worth it. I learned how to make them by a real Italian.

See how to make here:

1kg ground veal
4 medium sized potatoes
2 anchovis, chopped
1 clove of fresh garlic, chopped
1 teaspoon capers, chopped
2 teaspoons of fresh flat parsley, chopped
Grated peel of 1/2 a lemon
1 egg
1 tablespoon freshly grated parmesan cheese
Salt & pepper
1 bottle of sunflower oil to fry the meatballs in

Heat water in a pot and boil the peeled potatoes with a bit of salt until they are ready.

In a mixing bowl combine the ground meat, potatoes, chopped anchovis, chopped garlic, chopped capers, chopped parsley, grated lemon peel, salt & pepper and the egg.

Knead like bread dough to make a soft dough. It should be smooth and homogenous.

Shape small meatballs and roll them in the breadcrumbs evenly.

Fry the meatballs in a pan with sunflower oil until golden brown. Place on a piece of kitchen towl to soak up any surplus oil. And enjoy!