Polpette di Carne - Meatballs
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A Venetian favorite, enjoyed by young and old alike, meatballs are a great addition to your favorite sauce, the perfect Italian hoagie or simple the way they are enjoyed in Italy, served alone with sauce on the side.
- 1 1/2 pound ground veal or beef, or a mixture of both
- 1 potato, cooked, peeled and mashed
- 1/4 cup chopped flat-leaf parsley
- 1 clove garlic, finely chopped
- 1 egg
- 1/4 cup grated Parmigiano-Reggiano
- Salt and pepper
- DeLallo Extra Virgin Olive Oil
In a large bowl, mix ground meat with potato, parsley, garlic, egg, cheese, salt and pepper. Mix with a wooden spoon or with one hand (for faster and better results). Form the meat into small patties, or polpette. You can make them round, but the Venetian style is to form them into thick, small hamburger-shaped patties. Roll or turn them in flour, then fry them gently in olive oil.
Turn them just once; they cook in only a few minutes. Dry them in a paper towel and serve them warm. The leftovers can be eaten later. They keep for a few days refrigerated. You can gently warm them up in a microwave or in a nonstick pan covered with a lid, cooking on a very low heat for a few minutes - no additional fat is needed.