Beef meatballs, Polpette di Manzo, such a delicacy especially when soft and juicy. We made them simply by stewing them in a pan without tomato sauce.
Not at all difficult to make although they do need a few little tricks to prevent them from becoming tough or from falling apart during the cooking process.
Serves 4, Preparation 20 mins, Cooking 25-30 mins
- 400 g minced beef
- 80 g stale bread soaked in cold milk
- 50 g grated Parmigiano cheese
- 1 small potato, peeled and boiled
- 1 clove of garlic, minced
- salt and pepper, a pinch
- Nutmeg, a pinch – optional
- a whole egg
- A sprig of chopped parsley
- half a glass of dry white wine
- 1 onion, thinly sliced
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
Soak the bread in cold milk until soft but not mushy, squeeze it well.
In a bowl put the minced meat, egg, boiled mashed potato, grated Parmigiano, the squeezed and crumbled soaked bread, salt, pepper, chopped garlic and parsley and a pinch of nutmeg if you like it.
Mix to get a homogeneous mixture. If the mixture is too soft, add a little more grated Parmigiano or breadcrumbs, otherwise add a drop of milk if it is too firm. Adjust with salt and pepper.
Now grease a bit the palm of your hands and start taking small pieces of the meat mixture to form the desired size meatballs.
Tip: try to do not make them too big or too small; if you put your index finger and thumb together to form a circle, that is the ideal shape.
Heat a couple of tablespoons of EVOO in a non-stick frying pan or saucepan, gently soften the sliced onion, then add the meatballs and brown them well, turning up the heat a little, deglaze with white wine, allow the alcohol to evaporate, add a dash of hot water, cover and cook for about 20 minutes, tossing the meatballs from time to time. Add a pinch of salt and serve.