Print 3x5 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Baccala Meatballs: Polpette di Baccala
Recipe copyright Mario Batali, 2002. All rights reserved.

Ingredients
2 pounds baccala (salted cod), soaked for 48 hours in
several changes of water, drained and chopped
1 cup bread crumbs
4 beaten eggs
2 cloves garlic, sliced
4 tablespoons finely chopped parsley
Salt and freshly ground black pepper
2 quarts extra-virgin olive oil, for frying
2 lemons, cut into wedges

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

In a large bowl, combine the baccala, bread crumbs,
eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix.
Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.
In a tall-sided pot, heat the olive oil to 375 degrees F.
Add a few balls at a time to the hot oil and cook until uniformly golden brown,
about 5 minutes. Drain on paper towels and serve with the lemon wedges
alongside.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved