Those Italian polpette are made with a mixture of meat and cheese, flavored with a hint of nutmeg and sautéed with wine. A simple and delicious main dish of the traditional Italian cuisine that you should try at least once.
Place bread in a bowl and pour the milk, mix well so that bread can soak well the liquid and then let it rest for 10 minutes.
In a food processor place the meat, mortadella and Italian sausage. Add the bread soaked with milk, eggs, parmigiano, 1 teaspoon of salt, pepper and nutmeg.
Add two tablespoons of breadcrumbs and turn on the processor for a couple of seconds. Check the mixture's texture to see if there are some chunks left.
Keep working with small intervals until you’ll have a smooth mixture.
Make the meatballs about 1 ¼ inch (3cm).
Coat the polpette with breadcrumbs one by one until they are well covered on all sides. Set aside.
In a large frying pan, heat 3 tablespoons of extra virgin olive oil. Add enough meatballs to fit in the pan and fry on all sides over low heat until golden brown (about 9 minutes).
Take them out and place them on a plate while continue to fry the remaining pieces. If necessary, add a little more oil but be remember to also remove the burned bites from the pan.
Once the meatballs are all cooked, return them to the pan and turn the heat to the highest.
Pour the wine and sauté for 1 minute. Add 1 cup of water or beef stock and keep cooking for 2 more minutes, long enough to finish cooking the meatballs and allow a light sauce on the bottom to form.
Turn off the stove and serve with the side dish of your choice.
Nutrition Information
Calories: 790kcal
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