Polpette
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Background
Polpette are Italian meatballs, traditionally served as a main course rather than over spaghetti. Recipes often use bread soaked in milk for tenderness and may be fried, baked, or simmered in sauce.
Ingredients
- 500 g ground beef
- 150 g ground pork
- 80 g stale bread, soaked in 120 ml milk and squeezed
- 1 egg
- 60 g Parmigiano-Reggiano
- 2 tablespoons chopped parsley
- 1 garlic clove, minced
- Salt, pepper, and 2 tablespoons olive oil
- 600 ml tomato sauce
How to cook
- Gently mix meat, bread, egg, cheese, parsley, garlic, salt, and pepper. Shape into 16 balls.
- Brown in oil in batches. Add tomato sauce, cover, and simmer gently for 25 minutes until cooked through.
- Serve with bread, vegetables, or pasta as desired.