Once the foam has subsided, add the wine (1 cup), carrots (2), celery (2 stalks), onion (1 medium), and peppercorns (10 whole) and return to a boil.

Reduce to a simmer over low heat until the beef is fork-tender, 2 to 3 hours.

Set aside to cool in the liquid.

When cool enough to handle, transfer the beef to a cutting board, strain and reserve the broth for another dish. Chop or shred the beef into small pieces.

Transfer to a large bowl and add the potato (1 medium), lemon zest (1 lemon), Pecorino Romano (½ cup), and parsley (1 Tbsp). Mix well with your hands.

Season with salt and pepper until the mixture tastes well seasoned. Mix in 2 whole of the eggs.

Set up your breading station: Pour the flour (1 cup) into a shallow bowl. Beat the remaining 2 whole eggs in a medium bowl. Pour the breadcrumbs (1 ½ cups) into another shallow bowl. Season the flour, eggs, and breadcrumbs with salt.

Form the beef mixture into 3 inches patties, about 0.5 inch thick. Dredge each one first in the flour, shaking off the excess, then dip in the egg, allowing the excess to drip off, and finally coat in the breadcrumbs. Set the patties aside on a plate.

Line a platter or baking sheet with paper towels. Heat 2 inches of oil to 350 °F in a medium frying pan or cast-iron skillet.

Fry the meatballs in batches, taking care not to overcrowd the pan, until golden brown, 4 to 5 minutes. Turn midway through to ensure even browning.

Remove the polpette with a slotted spoon and drain on the paper towels. Sprinkle with salt and serve hot with lemon wedges (2) on the side.