The Art of Eating's Polpette di Carne

Ingredients (12)

• 1 or 2 cloves garlic, finely chopped
• Excellent, fresh-tasting olive oil or unsalted butter
• 1 pound ground chicken, veal, or beef
• A slice of white bread, torn in pieces, enough to fill about 1 cup
• A little milk or water
• 3/4 cup grated Parmigiano-Reggiano or pecorino cheese
• A handful of chopped parsley
• 1/2 teaspoon dried or roughly 3 times as much very finely chopped fresh herbs
• 3 large eggs
• Salt and black pepper
• Soft or dry breadcrumbs for frying
• 1 1/2 cups broth, stock, or tomato sauce