Polpette (Italian meatballs)
Ingredients
| 500g | lean beef & beef mince |
| 100g | parmesan cheese |
| ½ bunch | parsley, chopped |
| 2 cloves | garlic, crushed |
| 1 cup | bread crumbs |
| ½ cup | water |
| 1 | egg, lightly beaten |
| salt & pepper |
Method
- Place, mince, parsley, cheese, garlic, salt & pepper and mix together with your hands.
- Put mince to side of bowl. In the empty space put the breadcrumbs and make a well in the centre.
- Add water to moisten the crumbs.
- When moist add to the mince mixture and combine by hand.
- Add egg to the mince and mix to bind the ingredients together.
If making to be served with a pasta dish.
- Roll portions of the mince into balls of the desired size and place in the pasta sauce and cook for 1½ hours in the sauce.
Fried Polpette.
- Roll into balls then flatten to 1cm thick patties.
- Shallow fry in olive oil until nice and caramalised.