Polpette di Carne (Meatballs)

1kg Minced Meat (any preferred meat or a mixture)
400g Bread crumbs (stale bread)
100g Parmigiano
3-4 Eggs
Pinch of salt
Handful of Flat-leaf Parsely
Oil for deep-frying, sunflower or peanut oil
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Rehydrate stale bread in cold water until it is soft.
Squeeze the water from the bread and break into crumbs.

Add minced meat, grated cheese, eggs, finely chopped parsley and salt to the breadcrumbs and mix well by hand. If mixture is too dry, add another egg.
Form meatballs by rolling the mixture by hand.
Heat up enough oil for frying in pan and wait till it is  very hot.
Gently place polpettes in hot oil and leave it to brown. Leave them until they are ready to be flipped over.
When the polpettes look like they have shrunk a little, turn them over carefully with a spoon.
Fish them out with a sieve when both sides are browned. Place on the table and watch them disappear…

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