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Directory:KJ Kitchens/Meatballs - Polpette Alla Casalinga

MyWikiBiz, Author Your Legacy — Wednesday March 29, 2017
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Meatballs - Polpette Alla Casalinga

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Ingredients:

  • 2 slices italian bread, torn into small pieces
  • 1/2 cup milk
  • 2 tblsp. finely chopped fresh italian parsley
  • 2 cloves finely chopped garlic
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 1 pound beef chuck, ground twice
  • 6 tblsp. freshly grated romano cheese
  • 1 tblsp. olive oil
  • 1/4 teaspoon garlic salt
  • freshly ground black pepper
  • 1 tblsp. oregano

Directions:

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1/1/2 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.

Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10-12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 - 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with tomato sauce.


Meatballs - Polpette Alla Casalinga KJ Kitchens


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KJ Kitchens