Fried polpette (meatballs) can be a second course or a tasty appetizer. And it is also a dish very popular with children.
My recipe calls for a mixture of lean and fat meat minced together, pecorino, egg, salt, pepper, parsley, and garlic.
It has always been my favorite dish ever since my mother cooked them. There was a risk that the polpette wouldn’t even arrive at the table, because my sister and I would sit by the stove and steal them one by one when my mother was distracted.
I still remember my mother’s mad face, realizing that the fried meatballs were slowly, but steadily getting eaten.
Fried meatballs are a variation of the meatballs cooked in a tomato sauce.
And there are also zucchini polpette, eggplant polpette, or ricotta meatballs.
My Recipe for Fried Polpette (meatballs)
- 500 g minced meat lean and half fat 17.6 oz
- 2 eggs
- 60 g pecorino cheese 4 tbsp
- salt and pepper
- a small minced clove of garlic
- chopped parsley
- bread crumb
- Put in a bowl: Meat, eggs, pecorino cheese, salt, pepper, garlic, and parsley. Then mix well.
- When the mixture is uniform, start taking small amounts and giving them a slightly flattened spherical shape.
- Roll them in salted and peppered bread crumbs.
- At this point, fry them in hot oil, turning them over when a nice crispy crust has formed.
- Dry them on a paper towel.
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