Polpette means torpedo shaped, which adds a different signature to this dish. This recipe can be served as a side or an appetizer, the aroma of the kitchen will get your guests appetites going. I remember being a kid, waiting for my grandmother to remove these delicious little servings of meat from the frying pan; boy did they taste great nice and hot! Simply serve these fried or in sauce, either way they'll be a hit!
Difficulty (Scale from 1-10): 6
Makes: 3 pounds of Meatballs
Ingredients: 12
Preparation time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
2 cups coarse bread crumbs (from Italian bread)
03:01 cup heavy cream
1 1 / 4 pound ground beef
1 1 / 4 pound ground pork (not lean)
4 cloves garlic, minced
02:01 Cup chopped (flat leaf) parsley Italian
cup chopped basil 02:01
2 extra large eggs - beaten
1 cup grated Romano cheese
03/04 Cupshredded Provolone
1 1 / 2 teaspoon salt
1 teaspoon black pepper
Preparation
bread crumbs and cream Mix together and let stand for 15 minutes.
Add beef, pork, garlic, parsley, basil, eggs, cheese, Romano, Provolone cheese, salt and black pepper bread crumb mixture. Blend (not mix) with your hands until smooth.
Form meat mixture into small meatballs torpedo.
Oil in a skillet 12 inch skillet over medium heat. When the oil is hot(shimmering), fry the meatballs making sure not to overcrowd the skillet, turning often until browned and cooked well throughout, approximately 2-3 minutes.
Using a slotted spoon, transfer meat balls to a dish lined with paper towels, let oil drain then serve. Or, add to your favorite tomato sauce, to make a meat sauce.
Enjoy your meal!
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