Meatless Meatballs: Polpette di Lupo

I like meatballs, more so since I like marinara and anything slathered in it with lots of cheese would be delicious. They are also a good party food and really fun to make. I made this version based on Mario Batali's version with a few tweaks of my own. 

Ingredients:

1 pound stale bread (I used 10 pav)

3/4 - 1 cup milk

3 eggs

1/3 cup Parmesan grated

2 tablespoons Italian parsley

1 1/2 tablespoons dry basil or 1/2 cup fresh chopped basil

1 clove garlic

Salt 

Pepper

Oil to fry

Soak the bread in milk. First add 3/4 cup and if the bread is dry add additional milk. Don't make the bread soggy. Squeeze the excess milk and mash the bread well. Add the eggs, cheese, herbs and garlic. Add salt and pepper to taste. Mix well. Form into balls about 1 inch in diameter and allow to dry for 15 - 20 minutes. Deep fry till golden brown on all sides. 

Serving suggestions:

Serve on a platter with marinara on the side

Soak in marinara sauce and serve in between a split sandwich roll with cheese on top

Serve with spaghetti

I am sending this to tobais' 6th Mediterranean Cooking Event - Italy