Italian meatballs Polpette

Fall and winter is the perfect time for the comfort food so we are always happy to try some new recipes or some old ones with a twist. Today Katrin (Katrinshine) is sharing with us one of her favorite Italian recipes, the Polpette meatballs. 

1 lbs ground beef or veal
2 eggs
200 gr Parmesan cheese, grated
Parsley
Black Pepper
2-3 garlic cloves, minced
White bread with no crust
Oil to fry

In a bowl combine ground meat, 2 eggs, pepper, parsley, pressed garlic and Parmesan. You may want to add third egg and some white bread, previously soaked in milk and squeezed out.

Shape small size balls. Warm up the oil (not less than two fingers depth in the pan to deep fry the balls). Fry a few at a time, taking out on the paper towels to drip the extra oil. Cover polpette with another paper towel to keep warm. 

So, that’s all!
You could fry them slightly and finish cooking in sugo (Italian tomato sauce), then they would be called “polpette al sugo,” but that’s a different recipe :)

Recipe by Katrin (katrinshine)

Translated by Nadya (crafts2love)