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My Recipe for Fried Polpette (meatballs)

Antipasti, Main Courses

My Recipe for Fried Polpette (meatballs)
My Recipe for Fried Polpette (meatballs)

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.

My Recipe for Fried Polpette (meatballs)
My Recipe for Fried Polpette (meatballs)

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.

Yield: 4 servings

My Recipe for Fried Polpette (meatballs)

My Recipe for Fried Polpette (meatballs)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Put in a bowl: Meat, eggs, pecorino cheese, salt, pepper, garlic, and parsley. Then mix well.
  2. When the mixture is uniform, start taking small amounts and giving them a slightly flattened spherical shape.
  3. Roll them in salted and peppered bread crumbs.
  4. At this point, fry them in hot oil, turning them over when a nice crispy crust has formed.
  5. Dry them on a paper towel.

Notes

ENJOY!

© solo-dolce
Cuisine: Italian / Category: Main Courses

January 30, 2021 · Leave a Comment

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