2 lbs. ground beef
2 eggs
3 tbsp. chopped parsley
2 1/2 tsp. salt
4 tbsp. grated Parmesan cheese
2 slices day old Italian bread
1 c. unseasoned bread crumbs
Vegetable oil for frying
Lemon wedges

Put the ground meat in a large bowl and add the eggs, parsley, salt, and cheese. Wet the bread; squeeze out the water and stir it into the meat mixture. Mix everything well, but not too harshly. Form the mixture into balls about the size of a large egg. Flatten them into balls about the size of a large egg. Flatten them a bit so that they are not more than 1 inch thick in the middle. Roll the polpette in bread crumbs, patting them gently to get them well covered.

Pour the frying oil in a pan to a depth of 1/2 inch (half the thickness of the polpette). When the oil is bubbling hot, put the polpette in and cook them until they are nicely browned and crisp on both sides. Remove them and drain on paper towels. Serve with wedges of lemon.