polpette means meatballs in Italian, generally in America polpette
refers to smaller sized meatballs of more than one meat, often used in
soups and generally shaped into oblong torpedoes rather than round
balls. This recipe produces some of the most flavorful moist polpette in
Preparation Time: 40 minutes Serving Size: a lot of
- 2 cups coarse fresh bread crumbs from either Italian of French bread
- 1/3 cup milk
- 3/4 pound ground beef chuck
- 3/4 pound ground veal
- 3/4 pound ground pork
- 3 cloves garlic, minced
- 1 3/4 cup grated pecorino Romano cheese
- 1/2 cup Italian parsley, chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 2 large eggs, beaten
- oil for frying
Mix coarse bread crumbs and milk in a large
bowl and set aside for 10 minutes. Add the three ground meats, garlic,
pecorino, parsley, salt and pepper and mix by hand until blended. Do not
over mix. Slowly pour beaten egg over the mixture. Allow to settle for a
minute into the meat. Mix gently again by hand to just combine.
approximately 1 tablespoon of meat mixture by hand into an oblong torpedo
shape and place on a baking sheet. Once all polpette have been formed, cover
and refrigerate for 20 minutes.
Heat about 1/2 inch of vegetable oil in a
large skillet over medium heat. Fry polpette in batches until browned on all
sides and cooked through, about 5-10 minutes.
Serve with an
antipasto salad or with
spinach and cannellini beans or with
marinara sauce. Cooked polpette may be frozen for later use.