polpette

Polpette (or meatballs as we say in english) are something that we have for Sunday lunch with the family. We usually have them with some steamed or roasted vegetables and not with spaghetti as you might think (spaghetti with meatballs as a dish doesn’t actually exist in Italy!). Depending where you are in Italy the meat you use can be different, some use beef and pork, veal and pork, chicken/turkey with pork. It really varies and what you choose to use is up to you, in this recipe we just use beef mince, but the addition of pork will give it that little bit of extra juiciness!

Now that it has started to cool down here and autumn feels like it has well and truly started here, our meals are getting a little more comforting. So polpette with sugo and polenta were on the cards last week for us for dinner! 

polpette

The recipe for these polpette come courtesy of my mamma-in-law and her simple additions make them so delicious! My mamma-in-law usually cooks them in oil to give them a crispy exterior, this time I cooked them in sugo (homemade tomato sauce) and the flavour difference was huge. I found that by cooking them in the sugo they had a really fresh flavour and you could really taste the parsley throughout. I did find that I missed the crispiness of my mamma in laws way of cooking though. So how you cook them is really how you prefer! 

Buon Appetito

xo

polpette

Ingredients
Makes approx 20 or so
Author | The Unprocessed Pantry

500g beef mince
1 garlic clove, finely chopped
2 tbsp parmesan
2 eggs, 1 whole and 1 egg yolk
1tbsp parsley, finely chopped
salt
pepper
1/4 vegetable oil

Equipment
frying pan
mixing bowl
knife
measuring spoons

Suggestions/Variations
You can also cook the polpette in sugo (tomato sauce). They take around 10 minutes to cook this way.

If you want to mix your meats in the polpette a good ratio would be 300g beef mince to 200g pork mince.

Method
Place all the ingredients in a bowl and mix together with your hands until combined. Taking a tablespoon amounts at a time roll the mix into balls with your hands. 

Place the polpette on a plate and refrigerate for at least 30 minutes. 

In a frying pan heat the oil over a low heat. Cook the polpette in 3 or 4 batches for 4-5 minutes or until cooked through. Drain on paper towel. 

 


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