Fried Italian Turkey-and-Cheese Meatballs

In a saucepan, cover the potatoes with water and bring to a boil. Cook over high heat until tender, about 15 minutes. Drain the potatoes and let cool for 5 minutes, then mash.

在食品加工亚搏电竞机,脉冲土耳其直到精细chopped. Add the potatoes, cheese, parsley, garlic, nutmeg and half of the beaten eggs. Season with salt and pepper and pulse until well mixed. Scrape the mixture into a bowl, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

On a lightly floured work surface, knead the turkey mixture into a ball. Cut the ball in half, then roll each half into a 17-inch-long rope, about 1 inch thick. Cut the ropes into 11/2-inch pieces and roll each piece into a ball.

Put the 1 cup of flour in a shallow bowl, the remaining beaten eggs in a second bowl and the breadcrumbs in a third bowl. Dredge each turkey meatball in the flour, then dip in the egg and coat with the breadcrumbs. Arrange the coated meatballs on a baking sheet.

In a large, deep skillet, heat 1 inch of oil to 375°. Working in 2 batches, fry the meatballs, turning, until golden and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the meatballs to paper towels to drain. Sprinkle with salt; serve with lemon.