Polpette - Italian Meatballs HT
Italians generally donít serve their meatballs
with pasta but rather with a salad and items such as polenta or mashed potato
4-6 Hot Beef Herbs Main Course Eggless
25g/1oz Fresh White Breadcrumbs
450g/1lb Minced Beef
1 teasp Dried Oregano
3 tbsp freshly chopped Parsley
1 Garlic Clove, finely chopped
3 tbsp Freshly Grated Romano Cheese
Salt and Black Pepper
Vegetable oil for shallow frying
1. Soak the bread in the milk for 3-5 minutes then drain it well, squeezing it
gently to remove most of the milk and place it in a large mixing bowl together
with the remaining ingredients, apart from the oil and mix thoroughly with your
hands, squidging the mixture between your fingers.
2. Using damp hands, form the mixture into balls about the size of a large
walnut and place on a plate ready for cooking.
3. Heat the oil in a very large frying pan until hot then add the meatballs,
well spaced apart, and cook for 5 minutes over a high heat until well browned on
4. Reduce the heat to medium and continue to fry for a further 5-8 minutes,
turning from time to time.
Serve garnished with parmesan shavings.
More Beef Recipes |
More Meatball Recipes
General Beef Preparations
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