Steal this recipe: Andiamo meatballs

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Andiamo’s traditional Italian meatballs -- or polpette -- are fried and served without spaghetti. Photo by Addie Broyles.
Andiamo’s traditional Italian meatballs -- or polpette -- are fried and served without spaghetti. Photo by Addie Broyles.

Andiamo’s traditional Italian meatballs — or polpette — are fried and served without spaghetti. Photo by Addie Broyles.

You won’t find a mountain of spaghetti anywhere near Andiamo’s meatballs. The North Austin restaurant serves meatballs — or polpette — for both lunch and dinner, one with sauce as an entree (lunch) and at dinner as an appetizer without the sauce. Either way, the veal and breadcrumbs fried quickly in oil make for tender meatballs that don’t need much accouterment.

Editor’s note: This post is part of an ongoing series of recipes from restaurants around Central Texas. Email abroyles@statesman.com to request a recipe for your favorite dish.

Andiamo’s Polpette

6 oz. ground veal or beef
1 cup bread crumbs
1 egg
1 garlic clove
1 oz. pecorino Romano
1/4 oz. chopped Italian parsley
Salt and pepper to taste

Mix all the ingredients together and make small balls that are about 2 ounces each. In a deep skillet, pour two inches of canola or vegetable oil and bring to 250 degrees. Fry the meat balls for about 3 minutes and place on paper towels to drain. Serve on their own with a dusting of Parmesan cheese or with sauce.

— Andiamo


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