Polpette di lesso

I have the vague feeling that I posted this recipe before, but it is one of my all-time favorites. It tastes good, and it is a way of using up leftovers (other than reheating them for the third night).

These meatballs can be made with just about any leftover cooked meat: boiled beef, roast beef, pork, hamburger, even chicken, but I would only use so much. You can even mix the meats, provided the seasonings don't conflict. What you do is roughly chop up your meat and mix it in a bowl with some mashed up boiled potato (or crustless Tuscan country bread soaked in milk and squeezed), a couple of eggs, chopped SAGE, chopped parsley, chopped lemon zest, grated Reggiano Parmeggiana cheese, sea salt, freshly cracked pepper and nutmeg. If you have any leftover buerre rouge, or sage sauce, add it. If it seems like it is not going to hold together, add more egg. If it looks like it is approaching omelettehood, add other ingredients. Roll balls of the mixture in bread crumbs and fry in extra virgin olive oil. All you need, then is a green salad or ensalta caprese, a young red wine, and chilled sparkle water (for those of you who do not speak Amáliaese, that would be "sparkling mineral water."). Perfect autumn dish, with the sage and meat.