Adapted from The Silver Spoon Cookbook, published by Phaidon
- 2 small rolls with crusts removed
- 2/3 cup whole milk
- ¼ cup finely chopped flat leaf parsley
- 1 garlic clove finely chopped
- 2 tsp. Vietnamese fish sauce (as an exchange for anchovy filets)
- 1 lb. coarsely ground lean beef (ground chuck works well)
- 1 egg yolk
- Salt and pepper
- ½ cup fine bread crumbs (I use the crusts from the rolls by pulverizing in a food processor)
- 3 Tbs. olive oil
- Tear the rolls into large pieces and soak in the milk for about 10 minutes.
- In the meantime, place the crusts into a food processor or blender and pulverize.
- Set aside.
- Combine parsley, garlic, fish sauce, egg yolk, and beef.
- Squeeze out the milk from the bread; discard the milk and add the bread to the mixture.
- Combine thoroughly.
- Add salt and pepper and fry up a large pinch to test for seasoning.
- Correct seasoning if necessary.
- Shape into 10 meatballs.
- Roll the meatballs in the bread crumbs.
- Heat oil in a large frying pan.
- Add the meatballs and cook over high heat for 1 minute on each side to brown.
- Reduce heat, cover and cook gently for about 10 minutes.
Best with cooked spinach or Swiss chard with butter and salt.