La Cucina Italiana
Le Polpette This is one of my favourite dishes and it is so fun to make! Whenever mia nonna makes le polpette everyone gets so excited! Ingredienti: 500 g. di carne macinata - 500g. of mince meat 5 uova - 5 eggs Pane grattugiato Fresh white breadcrumbs Un bicchiere di latte - Large glass of milk 3 spicchi d'aglio - 3 cloves of garlic Prezzemolo - Parsley Noce moscata - Nutmeg or chilli for flavouring, whichever you prefer. Sale - Salt Pepe nero - Black pepper La Preparazione Step 1 - Place the meat in a large mixing bowl and leave to one side. Step 4 - This is the messy part! Using your hands, work the herbs into the meat making sure it's all well mixed in. Step 5 - Crack the eggs open, directly into the mixture and continue to mix with your hands! Continue until you have a smooth, soft texture. Step 6 - Add a large handful of fresh breadcrumbs. Mix them in. Next, add the milk. Keep adding small amounts of milk and breadcrumbs until you have a soft, smooth mix that sticks together well. Step 7 - Depending on how large or small you want your meatballs to be, take some of the mix in the palm of your hand and use the palm of your other hand to roll the meat mixture until it forms a ball. Step 9 - Fill a pan with enough oil to cover just over half the height of the meatballs. Once it's boiling you can pop the meatballs into the pan. Cooking times will vary depending on the size of the meatballs. Step 11 - If you wish to add some sugo di pomodoro to your meatballs, simply half fill a roasting-tray with the sauce, throw the meatballs in and mix them ensuring they're well coated by the sauce. Place them in the oven at about 180 degrees for about half an hour. This makes a lovely main course or secondo piatto as we say in italiano.
Meatballs
Le polpette can be eaten on their own, they can be added to il sugo di pomodoro (Italian tomato sauce) or you can even eat them with gli spaghetti!
If you don't mind getting your hands dirty,
here's how to do it:
(to serve a family of around four people)
(my nonna uses beef but they can also be made with pork, turkey or any meat you prefer)
(mia nonna preferisce la noce moscata)
Olio vegetale - Vegetable oil (for frying)
Step 2 - Grab a large handful of fresh parsley and finely chop along with the garlic. If you choose to season with nutmeg, finely grate about half a fresh nut over the mix.
Alternatively you can add some fresh chilli for flavour!
Step 3 - Put the chopped parley, garlic and nutmeg into the bowl with the meat. Sprinkle some salt and black pepper over the top.
(Un segreto di Melissa - a tip: Make sure that the eggs are at room temperature because it can make your hands very cold if they come straight from the fridge!)
Step 8 - Once you have a solid ball shape, put the ball onto a plate of fine breadcrumbs and roll it around until it's fully coated. Repeat this for the rest of the mixture.
Step 10 - Check if they're properly cooked by taking one out of the pan and open it in half. If the meat is well-cooked throughout then you can remove them all from the pan. Place the meatballs on kitchen paper so that the excess oil is drained.
Equally, the meatballs are excellent for sandwiches!
Step 12 - Mangia le polpette! Eat the meatballs!
In Italy these meatballs are eaten either hot or cold. They are always deliziose.
Buon appetito!
Ritorna alla cucina di Melissa.