POLPETTE “MEATBALLS”

Category:	Carne
Yield:	2 portions
Nos portion/Portion size:	500 g
Preparation Time	15 minutes
Cooking Time	15 minutes
Total time	30 minutes

Ingredients	Unit	Gross weight	Memo
RECIPE
Sourdough bread	g	50
Milk	ml	50
Egg yolk	EA	2
Parmigiano Reggiano	g	50

Garlic cloves, finely chopped	EA	2
Salt	g	8
Black pepper	-	About
Ground beef	g	450
Ground pork	g	450
Parsley- Olive oil	about	about

METHOD

Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.

Put the beef and pork in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork.

Cook on the stovetop:

Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer each time.

To finish cooking in tomato sauce:

If you'd rather finish cooking the meatballs in tomato sauce (my preference), transfer them to a pot of simmering sauce just after browning on all sides. They won't be cooked all the way through. Simmer until they're cooked through, 10-12 minutes.