Perpettas

Perpettas

Published on November 3, 2014 | In By
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Ingredients

  • 1 lb. ground chuck
  • 1 cup breadcrumbs
  • 2 Tablespoons Italian cheese (Romano or Parmesan)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 egg
  • Grated parsley, if desired
  • 1 Tablespoon cold water
  • Vegetable oil (canola)

Instructions

  1. Mix all ingredients together. Form into oval-shaped meatballs.
  2. Add enough oil to skillet to be 1/4-inch of oil covering the bottom of the pan. Heat oil on medium heat. Add one perpetta to the pan so you know when the oil is ready to cook; careful that it never gets too hot.
  3. Fry slowly meatballs in oil until well-browned. Flip and fry slowly until the other side is well-browned.
  4. The trick to making good perpettas is learning to adjust the seasonings. As you experiment, you will start to learn how much is enough for the seasonings. All the seasoning amounts quoted are approximate as we never measure; put the ingredients into the palm of your hand, and see if it looks like the right amount in your hand before you add to the mix.

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