Venetian meat and potato balls, Bacaro-style

Updated: Apr 25

These are amazing meatballs from my favorite Italian chef and cookbook author Marcella Hazan. These meatballs are soft, juicy and packed with delicate flavor. I have made these in a number of ways. I mostly make them as the recipe dictates. Occasionally, I leave the mashed potatoes seperate. I make the meatballs with the meat filling in the center and the potato outside, similar to an arancini. Either way these are delicious.

Enjoy these with Smoked tomato sauce: My way. They are excellent together.

For more recipes from this cookbook click here.



8 oz potatoes, boiled and mashed

3 tablespoons oil

1 teaspoon chopped rosemary

1 teaspoon chopped garlic

0.75 lb ground beef (90%)

0.25 lb ground pork

Pepper and salt

3 thin slices of bread without crust

2 tablespoons parsley chopped fine

2 eggs

1/2 cup Parmesan

1-2 cups bread crumbs (Panko)

Add oil to pan, heat and sauté the garlic and rosemary on a medium flame. Before the garlic browns add the meats and cook breaking the meat up into very little balls. Add the salt and pepper. Cook the meat on high till browned.

Soak the bread in milk till soft and mushy. Add to the meat with parsley, Parmesan, egg and the mashed potatoes. Mix well and make into small balls, about the size of a golf ball. The balls should not be squeezed tight.

Beat an egg with a bit of water. Dip each ball into the egg and then roll in the breadcrumbs. Shallow fry each ball on medium flame till they are browned.

Serve immediately.

18 views0 comments
  • Facebook
  • Twitter
  • Pinterest
  • Tumblr Social Icon
  • Instagram
  • Blogger