Ingredients

about 3 dozen 2-inch meatballs, either turkey or sausage

　　

For Turkey Meatballs

1 1/2 tablespoons extra virgin olive oil

　　1 medium onion, finely chopped (about 3/4 cup)

　　1/2 teaspoon salt, plus more as needed

　　4 slices dried white bread from a sandwich or big Italian loaf

　　1 to 2 cups milk

　　3 pounds ground turkey meat

　　3 large eggs, well beaten with a pinch of salt

　　2 tablespoons chopped fresh Italian parsley

　　1 1/2 tablespoons porcini powder (page 140)

　　1/2 teaspoon freshly ground black pepper, or to taste

　　3/4 cup golden raisins, plumped in warm water and drained

　　3/4 cup pine nuts, toasted in a dry skillet

　　

Variation: Sausage Meatballs with Fresh Fennel and Orange

2 tablespoons extra-virgin olive oil

　　1 medium onion, minced in a food processor

　　1/3 of a small fennel, minced in a food processor (about 2/3 cup)

　　2 fat garlic cloves, minced in a food processor

　　3/4 teaspoon salt

　　3 pounds sweet Italian sausage (without fennel seeds)

　　3 large eggs, well beaten with a pinch of salt

　　3 tablespoons chopped fresh Italian parsley

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons finely grated orange zest

　　1 teaspoon fresh thyme leaves, stripped from the stem

　　1 heaping cup fine dry bread crumbs

　　

For Cooking Both Kinds of Meatballs

1 cup or more all-purpose flour

　　2 cups or more vegetable oil

　　Salt for sprinkling

　　Spread the flour about 1/4 inch deep in the center of a baking sheet.

　　

Making Turkey Meatballs

Step 1

Pour the olive oil into a medium skillet, drop in the minced onions, sprinkle with a pinch of salt, and set over medium-high heat, stirring until they begin to sizzle. Lower the heat and cook for 4 to 5 minutes, stirring occasionally, until the onion is wilted and slightly dry (but not colored). Scrape out of the pan and let cool.

　　

Step 2

Break up the dry bread slices into pieces roughly an inch or two across-you should have almost 4 cups-and put them in a shallow bowl or baking dish. Pour enough milk over to cover them, and soak for 4 to 5 minutes. When the pieces are completely soft, gather them in your hands and firmly squeeze out all the milk; you should have almost 1 cup of densely packed moist bread. (Give the milk to your cat.)

　　

Step 3

Loosen up the turkey meat if it’s been compressed in packaging; spread it out in a large mixing bowl. Pour the beaten eggs on top, sprinkle on the parsley, porcini powder, salt, and freshly ground pepper. Scatter the drained raisins and the pine nuts on the meat, then spread the cooled wilted onions on top. Break up the clump of wet bread, spreading little bits over the meat. Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.

　　

Step 4

Form, flour, and fry the meatballs following the instructions below.

　　

Making Sausage Meatballs with Fresh Fennel and Orange

Step 5

Pour the olive oil into a medium skillet, drop in the minced onion and fennel, and set over medium-high heat. Stir them in the pan for a minute or two, until they begin to sizzle; clear a space for the garlic, and get it sizzling on the side for a minute or so. Sprinkle on half the salt, and stir all together. Turn down the heat and cook for 5 minutes, stirring occasionally, until the vegetables are wilted and slightly dried, but don’t let them color at all. Scrape them out of the pan to cool.

　　

Step 6

Meanwhile, take all the sausage meat out of the casing (if packed in links), crumble it up well, and spread it out in a large mixing bowl. Pour the beaten eggs on top of the meat. Add the parsley, remaining salt, pepper, orange zest, thyme leaves, and spread over all the cooled onions, fennel, garlic, and the bread crumbs. Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.

　　

Forming, Flouring, and Frying Meatballs

Step 7

Spread the flour about 1/4 inch deep in the center of a baking sheet.

　　

Step 8

Pour vegetable oil into a large, heavy skillet or sauté pan-12 inches in diameter if possible-to a depth of at least 1/3 inch.

　　

Step 9

Scoop up a portion of meat with a small ice cream scoop, a large spoon, or your fingers. Lightly shape the meat between your palms into 2-inch balls, a bit larger than golf balls (or whatever size you like). Drop each ball onto the floured sheet, roll it around until coated, then place it on another baking sheet. Form and flour all the meat into balls in this manner.

　　

Step 10

Set the skillet over high heat until the oil is very hot. With tongs or a spatula, carefully transfer meatballs to the pan, as many as you can, leaving at least an inch or so between them. Cook for a minute or two, until they’ve started to brown on the bottom, then turn them continuously watch out for oil spatters until golden crusted on all sides, about 6 minutes. As they are done, transfer the fried balls to a baking sheet. When all the meatballs are on the tray, sprinkle salt lightly over them (just a couple of pinches in all).

　　

Step 11

Before frying the next batch, turn off the heat and, with a fine-meshed skimmer or strainer, remove any browned bits from the oil. Add oil if needed to restore the 1/3-inch depth, and heat it up again.

　　

Step 12

When all the meatballs are fried, cook them with the sugo, following the instructions on page 146.

　　

note

Step 13

The meatballs will finish cooking in the sauce; they are fried just until a golden crust forms. So, if you intend to eat them as is instead, be sure to fry them longer, until they are cooked through.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.