Active Time

　　40 min

　　Total Time

　　40 min

　　This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù. Miraglia Eriquez's grandmother used to fry these snacks while her sauce simmered. As the meatballs spattered in the pan, the family would crowd into the kitchen to eat them hot. Your guests will do the same, whetting their appetites for the food to come.

　　

Ingredients

Serves 12 (antipasto) with remaining meat mixture for sunday ragù

　　2 cups coarse fresh bread crumbs (from an Italian or a French loaf)

　　1/3 cup whole milk

　　3/4 pound ground beef chuck

　　3/4 pound ground veal

　　3/4 pound ground pork (not lean)

　　3 garlic cloves, minced

　　1 3/4 cups grated Pecorino Romano (3 1/2 ounces)

　　2 large eggs, lightly beaten

　　1/2 cup finely chopped flat-leaf parsley

　　1 1/2 cups vegetable oil

　　

Step 1

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.

　　

Step 2

Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .

　　

Step 3

Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.