Note: The double asterisk (**) denotes an ingredient where the amount is strictly to your taste.
Polpette freeze wonderfully, that is if there are any left to freeze.
I realize that there should be pictures but I never think to take any. By the time I remember, we are eating and no one wants to leave the table for a camera
★★★★★ 1 vote5
1 lblean ground beef
1 lbground pork
1 lbhot italian sausage
2 cdried bread crumbs
1-1 1/2 cgrated parmesan reggiano
1 1/2 - 1 tspsalt **
1/2 tspfreshly ground pepper**
4 cloveminced garlic
1 Tbspchopped fresh rosemary
1 tspfinely chopped fresh sage **
1/3 cchopped fresh italian parsley
·olive oil for frying
How to Make My Polpette
- Combine meats, sausage, bread crumbs, cheese, parsley, garlic, rosemary and sage.
- Mix in 3 eggs; if mixture seems dry add additional eggs one at a time until mixture is moist enough to hold its shape when formed into a ball.
- Season with salt and pepper to taste.
Form the mixture into walnut sized balls.
- Pour olive oil to a depth of 1/4 inch in a large sauté pan over high heat. When oil is hot, add meatballs and fry until golden on the outside, about 10 minutes; turn out onto a plate lined with paper towels.
- At this point you can add to your spaghetti sauce, they add their flavor to the sauce, or you can serve them on the side.