Polpette
Polpette
Compared to their American cousins, Italian meatballs are rather small and are usually fried or baked and served without sauce. Generally made of beef or veal, they often have cheese, cured meats, or other interesting ingredients that make them delicious street food offerings. This Neopolitan Polpette Fritti recipe is a culinary school classic.
Ingredients:
6 oz. ground beef
6 oz. ground pork
6 oz. ground veal
2 slices white Italian bread, crust removed
8 fl. oz. milk
2 cloves garlic, minced
2 oz. Parmesan cheese, grated
2 eggs, lightly beaten
1/2 oz. Italian parsley, chopped
1/2 oz. pine nuts
1/2 oz. raisins
salt and pepper, to taste
4 fl. oz. olive oil (not EVOO), for frying 2 eggs
1 fl. oz. water
8 oz. breadcrumbs, dry
Preparation:
Place ground meat into a large bowl. Soak bread slices in milk for a few minutes. Squeeze milk from bread and crumble bread into meat. Add garlic, cheese, beaten eggs, parsley, pine nuts, raisins, salt and pepper. Heat olive oil in a frying pan. Form meatballs by rolling in a circular motion in the palms of your hands. Beat together eggs and water. Coat meatballs in egg then roll them in breadcrumbs. Add meatballs to hot oil, making sure not to touch them once you put them in the pan. Cook for 2-3 minutes on each side, until they’re well browned. Place meatballs in a 350ºF oven to continue cooking for about 10 minutes. Drain meatballs on paper towels. Sprinkle with minced parsley and serve.
