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Polpette - Italian Meatballs   HT  MC  35mins

Italians generally donít serve their meatballs with pasta but rather with a salad and items such as polenta or mashed potato

Serves 4-6     Hot Beef Herbs Main Course Eggless Italy Europe

25g/1oz Fresh White Breadcrumbs
240ml/8fl.oz. Milk
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 all sides.

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  |  Beef Cuts  |  General Beef Preparations 




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to Ė To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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