Just about every household in Italy will have their own version of polpette or the traditional homemade Italian meatballs.
They are the most often eaten as a second or main course, although spaghetti and meatballs has become an Australian classic.
It’s a good idea to test for seasoning once you’ve prepared the meat mixture but before you’ve formed the balls.
Quickly fry one polpette and taste, adjusting salt and pepper accordingly.
Ingredients
200g lean minced beef
200 g lean pork mince
120 g fresh breadcrumbs
50g finely grated parmesan cheese
2 garlic cloves, crushed
2 free range eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon olive oil
1 teaspoon flaked salt
Freshly cracked black pepper
Extra olive oil for pan-frying
Method
Combine the beef,pork , breadcrumbs, cheese, garlic,eggs,parsleyand oil in a large bowl.
Season with salt and pepper.
Mix ingredients together well with clean hands to form a stiff mixture. Add a little more of the breadcrumbs if the mixture seems too wet.
Form the meat mixture into balls about the size of a walnut and set a side on tray.
Place into the refrigerator for 30 minutes to firm up.
Heat oil in a large pan over medium heat-high heat. Cook the meatballs in batches for 10-12 minutes, turning frequently to brown evenly.
Serve with a rich tomato sauce. I added a bottle of Passata, water , seasoning and simmer the sauce on low heat for about 10 minutes.
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