Polpette - Italian Meatballs
Prep time
Cook time
Total time
Spoon some tomato sauce over these meatballs and serve with spaghetti to put a smile on everyone's face.
Author: Adapted by Katherine Martinelli from “The Art of Italian Cooking” by Maria Lo Pinto (New York: Doubleday & Company, 1950; Out of print)
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
- 3 slices stale bread
- 1 pound ground beef
- 3 tablespoons grated Romano cheese
- 1 clove garlic, chopped
- 2 tablespoons chopped parsley
- 2 to 3 eggs, slightly beaten
- Salt and pepper
- Flour
- 6 tablespoons olive oil
Instructions
- Soak bread in water 5 minutes; squeeze dry.
- Mix thoroughly with meat, grated Romano cheese, garlic, and parsley.
- Add the eggs a little at a time until the texture is right (very moist, but not too wet).
- Add salt and pepper to taste.
- Shape into balls about the size of a small egg; roll in flour.
- Fry in hot oil 10 minutes or until golden brown.
- Serve very hot with vegetables and salad. May also be served with spaghetti and plain tomato sauce.
Recipe by Orgasmic Chef at https://orgasmicchef.com/food-writer-fridays-spotlight-on-katherine-martinelli/