Fried polpette (meatballs) can be a second course or a tasty appetizer. It is also a dish that is very popular with children.
My recipe calls for lean and fat meat minced together, pecorino, egg, salt, pepper, parsley, and garlic.
It has always been my favorite dish ever since my mother cooked them. There was a risk that the polpette wouldn’t even arrive at the table because my sister and I would sit by the stove and steal them one by one when my mother was distracted.
I still remember my mother’s mad face, realizing that the fried meatballs were slowly but steadily getting eaten.
Fried meatballs are a variation of the meatballs cooked in a tomato sauce.
And there are also zucchini polpette, eggplant polpette, or ricotta meatballs.
My Recipe for Fried Polpette (meatballs)
Description
Fried meatballs are a tasty and versatile dish that can be served as an appetizer or enjoyed as a main course with a side of vegetables or salad. Here's a simple recipe to make delicious fried meatballs:
Ingredients
Instructions
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Put the following in a bowl: meat, eggs, pecorino cheese, parmigiano reggiano cheese, salt, pepper, garlic, and parsley. Then mix well.
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When the mixture is uniform, take small amounts and give them a slightly flattened spherical shape.
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Roll them in salted and peppered bread crumbs.
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Then, fry them in hot oil, turning them over when a nice crispy crust has formed.
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Dry them on a paper towel.
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