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Polpette Alla Casalinga

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Ingredients

Adjust Servings:
2 slices french bread or 2 slices italian bread, torn into small pieces
1/2 cup milk
1 lb beef chuck, ground twice
1/4 lb sweet italian sausage, removed from casing
6 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh italian parsley, finely chopped
1 tablespoon olive oil
2 teaspoons garlic, finely chopped
1 teaspoon lemon peel, grated
1/4 teaspoon ground allspice

Nutritional information

496.2
Calories
271 g
Calories From Fat
30.2 g
Total Fat
11.7 g
Saturated Fat
144.1 mg
Cholesterol
1120.8 mg
Sodium
21.2 g
Carbs
0.9 g
Dietary Fiber
1 g
Sugars
33.6 g
Protein
155 g
Serving Size

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Polpette Alla Casalinga

Features:
    Cuisine:

    I originally got this recipe from the actual cookbook 31 years ago. I've been making it ever since. My extra large family and I love it! I triple the recipe.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Polpette Alla Casalinga, This recipe for meatballs is the best that I have discovered. It came from the cookbook, “The Cooking of Italy”. It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it’s pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does., I originally got this recipe from the actual cookbook 31 years ago. I’ve been making it ever since. My extra large family and I love it! I triple the recipe., I actually use a tablespoon of Nature’s Seasoning per batch for extra spice.


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    Steps

    1
    Done

    Soak the Pieces of Bread in 1/2 Cup Milk For 5 Minutes, Then Squeeze Them Dry and Discard the Milk.

    2
    Done

    in a Large Mixing Bowl, Combine All Ingredients and Mix Vigorously With Both Hands or Beat With a Wooden Spoon Until All of the Ingredients Are Well Blended and the Mixture Is Smooth and Fluffy.

    3
    Done

    Shape the Mixture Into Small Balls About

    4
    Done

    1 1/2 Inches in Diameter.

    5
    Done

    Lay the Meatballs Out in One Layer on a Flat Tray or Baking Sheet, Cover Them With Plastic Wrap and Chill For at Least 1 Hour.

    6
    Done

    Heat 1/4 Cup of Olive or Vegetable Oil in a Heavy 10 to 12 Inch Skillet Until a Light Haze Forms Over It.

    7
    Done

    Fry Meatballs 5-6 at a Time Over Moderately High Heat, Shaking the Pan Constantly to Roll the Balls and Help Keep Them Round.

    8
    Done

    in 8-10 Minutes the Meatballs Would Be Brown Outside a D Show No Trace of Pink Inside.

    9
    Done

    Add More Olive or Vegetable Oil as Needed.

    10
    Done

    Serve the Meatballs Hot in Your Favorite Tomato Sauce.

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    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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