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  Added: Apr 11, 2006  •  Visited (595)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Meatballs
(Polpette alla Casalinga)
What You Need:
  • 2 slices French or Italian bread, torn into small pieces
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1 pound beef chuck, ground twice
  • ¼ pound sweet Italian sausage, removed from casing
  • 6 tablespoons freshly grated imported Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley, preferably the Flat-leaf Italian type
  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon grated lemon peel
  • ¼ teaspoon ground allspice
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Olive or vegetable oil
  • Tomato sauce or tomato and garlic sauce
  •  

    How To Cook:
    1. Soak the pieces of bread in ½ cup milk for 5 minutes, then squeeze them dry and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, 1 pound of ground beef, ¼ pound of Italian sausage meat, grated Parmesan cheese, finely chopped parsley, 1 tablespoon of olive oil, garlic, lemon peel, allspice, salt and a few grindings of black pepper.

    2. Knead the mixture vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.

    3. Shape the mixture into small balls about 1½ inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.

    4. Heat ¼ cup of olive or vegetable oil in a heavy 10- to 12-inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.

    5. In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside. Add more olive or vegetable oil to the skillet as it is needed.

    6. Serve the meatballs hot with tomato sauce or tomato and garlic sauce.
     
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Main Course

     





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