Bacaro-Style Fried Meatballs with Potato (Le Polpettine dei Bacari)
The meatballs made by Venice's bacari are delightfully soft because they contain a large proportion of mashed potatoes. They are cooked in the morning and served at room temperature throughout the day. Although they are best the moment they are made, they're quite good cold. Some people have them warmed in the microwave. The traditional version calls for an equal mixture of three ground meats?beef, veal and pork?but Marcella Hazan finds the all-beef the most succulent.