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Polpette della nonna

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Ingredients

  • Meatballs:
  • Meatballs with fresh herbs from garden
  • Serves 4
  • 500 gr/1lb ground mixed meat (70% beef and 30% pork sausages, ground and minced - prosciutto sausages if possible, if not get unseasoned pork)
  • 1 egg
  • 1 cup Parmesan or Pecorino Romano cheese
  • 1 cup Edamer cheese (soft, mild - any American cheese, Edam cheese or something similar would work)
  • 1/2 cup fresh unseasoned breadcrumbs
  • 1/2 loaf leftover bread that you have to soak in milk (no crust, only the soft part of the bread)
  • 1 tablespoon salt
  • pepper
  • Sauce:
  • 5 tablespoons EV Olive oil
  • 1 clove garlic (keep the skin on)
  • Fresh herbs - sage, rosemary, bay leaves, marjoram, thyme, etc
  • 1 glass dry white wine (Chardonnay or Frascati)

Details

Preparation

Step 1

To make the polpette (meatballs) you have have to mix the meat , cheeses, egg, bread, salt and pepper. Mix it very well and powerfully - for at least 5 minutes and set aside for at least half an hour just to season it. Then shape into meatballs and roll them in bread crumbs. In the meantime, in a large frying pan over low heat, stir in the garlic with the olive oil and cook until it starts to brown. Now its time to brown the meatballs. In a frying pan over medium-high heat, cook until brown on the outside but still undercooked on the inside. Add the wine and turn the heat on high and let it evaporate. In the meantime the meatballs will get cooked through - it will take 10-15 minutes. Turn once or twice. Add more water or wine as needed to keep them from drying out. Add fresh herbs and cover the frying pan with a lid. Season with salt and pepper and serve hot

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