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Revision as of 16:42, 29 January 2007
, 16:42, 29 January 2007off to Italy initial recipe
Meatballs - Polpette Alla Casalinga
* 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
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.
* 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
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.
