Polpette

Polpette

Italian meatballs

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g minced steak
2 garlic cloves, sliced
2 tablespoons parsley, chopped
1 strip lemon peel
1 thick slice white bread
60ml milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch nutmeg
plain flour
oil, for frying

Method

  1. Put steak, garlic, parsley and lemon zest through a mincer or food processor to mince finely. Soak bread in milk for 15 minutes, then drain and squeeze dry. Stir bread into meat mixture. Beat in eggs and add salt, pepper and nutmeg.
  2. Form into little flat cakes and coat lightly in flour. Fry in hot oil and drain on crumpled paper towels before serving.

Variation

  • Italian meatballs with tomato sauce: Make polpette and place in an ovenproof dish after frying. Pour in 375 ml tomato sauce neapolitan and bake, covered, in a preheated moderate oven for about 30 minutes or until heated through. Serve with grated parmesan cheese handed around separately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again