Venetian Cicchetti meatballs are the bar snack version of meatballs. These Cicchetti (nibbles or snacks) meatballs are smaller and fried, made to snack on while sipping a refreshing glass of wine. You can be used as a main course for a lighter meal as pictured above with roasted young carrots.
Research
Exploration of this sub-topic of Italian polpette reveals that these meatballs certainly fit the traditional purpose of meatballs, that is to use what is in the refrigerator, wasting nothing. The major difference in these meatballs is the introduction of mashed potatoes, making them a lighter snack. Pretty much any kind of meat will work. In Venice, fresh fish is often used and we are going to stick with that for this recipe. For those of us where fresh fish is more of a delicacy and in the spirit of using what is available we are going to use canned tuna.
Notes on Technique
The meatballs have a relatively simple technique. Potato and soaked bread crumbs are going to give texture. Then the meatballs are going the be pan-fried. First, they are coated with egg and then flour and fine bread crumbs.
Notes on Ingredients
Not to make this too involved but a mix of about two parts fish (canned tuna in our case) to one part potato is a good starting point. From there other flavor attributes can be added to taste. I have kept it simple and just use salt and pepper. In general, Italians leave garlic out of meatballs and that is certainly the case here with the milder fish.
Main Ingredients and Flavorings
Not to make this too involved but a mix of about two parts fish (canned tuna in our case) to one part potato is a good starting point. From there other flavor attributes can be added to taste. I have kept it simple and just use salt and pepper. In general, Italians leave garlic out of meatballs and that is certainly the case here with the milder fish.
Bread Crumbs
Take note of the fact that bread crumbs are used twice in the recipe. Once for filling — soaked in milk, and a second batch that is very fine for coating the meatballs.
Related Posts
Barcari Meatballs -- tuna
These meatballs just beg for a cold, crisp glass of Italian white wine.
Ingredients
For the meatballs
- 200 g Canned tuna in olive oil, Drained (see note 1)
- 200 g potatoes
- 1 egg
- 1 thick slice dry bread, crusty Italian or French (see note 2)
- milk, as necessary to soak the bread
- olive oil
- 1 sprig parsley, freshly chopped,
- salt
- pepper, (see note 3)
- flour, for coating
- bread crumbs, very fine, from about two slices.
- 25 ml vegetable oil for frying. Use more, if needed.
Instructions
- In a medium saucepan add potatoes and cover with cold water. Boil until tender.
- While potatoes are cooking. Soak the dried bread in a small bowl covered with just enough milk. Let it absorb for about 5 to 10 minutes. The resting time is more necessary if the crust is used.
- Drain the potatoes as soon as tender. Peel while still hot, add salt and pepper to taste, and mash completely through a food mill/ricer or by using a fork if necessary. The potatoes should not have chunks. Add tuna, bread-milk mixture (Discard extra milk, if necessary). Mix gently till homogenous.
- Roll mixture into small balls -- approximately 2.5 cm (1 inch). Set on a platter.
- In a small bowl beat the egg with 2 tablespoons of water. Spread flour on one plate and fine bread crumbs on another. Add oil to a saucepan, approximately 1 cm (½ inch deep), heat oil for frying. Fry the meatballs by first rolling in flour, then dipping in egg mixture, then rolling in fine bread crumbs. Gently place meatballs in oil to fry. Turn as needed to fry evenly brown all over. About 4 minutes. Work in batches until all meatballs are cooked.
- As the meatballs are done, remove them to a wire rack or paper towels to allow to drain extra oil. Serve immediately or cooled to room temperature. Sprinkle extra parsley on top, if desired.
Notes
Note 1: This recipe calls for canned Italian tuna. Available packed in olive oil and usually 200g. If this is not available two 3 oz (85g) cans can be used in place. Add olive oil for taste. Of course, fresh tuna could also be used.
Drain excess olive oil. If using tuna canned in water, drain water well then add a little olive oil for texture and flavor.
Note 2: Process bread into crumbs using a food processer or tear by hand.
Note 3: Grind pepper fairly coarsely, to give the snacks "a pop".
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 435Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 72mgSodium: 560mgCarbohydrates: 55gFiber: 3gSugar: 2gProtein: 23g
