1 tablespoon Chopped fresh flat-leaf (Italian) parsley
1 tablespoon Chopped fresh sage
1 Garlic clove chopped
1 teaspoon Freshly grated lemon zest
1 pch Freshly grated nutmeg
3 tablespoons Freshly grated Parmesan cheese
Salt to taste
Black pepper, freshly ground to taste
2/3 cup Fine dry bread crumbs
Chop the meat very finely and place in a bowl. Add the mashed potato, eggs, parsley, sage, garlic, lemon zest, nutmeg, and Parmesan. Mix thoroughly and season to taste with salt and pepper. Using your hands, form the mixture into ovals about 2 1/2 inches long and 1 inch in diameter. Coat them evenly with the bread crumbs.
In a deep, heavy skillet, heat the olive oil to 350 degrees. A few at a time, slip the meatballs into the hot oil without crowding the pan. Fry until golden, about 5 minutes. With a slotted spoon, remove the meatballs to absorbent paper towels to drain briefly. Continue frying the remaining meatballs in the same manner.
This recipe serves 6.
Comments: Tuscans are very parsimonious and never waste food. Any leftovers are transformed into something quite different. These meatballs are an interesting way of using leftover boiled meat.