Polpettini – Italian Meatballs
Posted On October 6, 2021
Polpettini – Italian Meatballs
Servings: 70 meatballs
Ingredients
- 1 lb ground beef
- 1/2 loaf french bread (1-3 days old) or about 2 cups bread crumbs
- 2 tbsp European pine nuts
- 1 Small garlic clove finely chopped
- 1 Egg slightly beaten
- 3/4 tsp Salt
- Black pepper (a pinch or two)
- 1/2 cup Parmigiano to taste
- Olive Oil for frying
Instructions
- Moisten bread and crumble up well. Place in a large bowl. If you wet too much, squeeze out excess water first.
- Add the ground meat and mix with a fork.
- Add the remaining ingredients (except the oil) and blend well. Mixture should be moist (not soggy).
- With hands, form (flattened a bit) balls.
- In a large frying pan, heat olive oil over medium to medium/high heat. When oil is hot (not so hot it smokes), add one meatball. If it sizzles and simmers, begin adding the rest.
- Cook and turn, browning first one side, then the other. Don't burn though.
- Drain on paper towels.
- Serve hot or at room temperature.
- Can be stored covered in the fridge for up to 3 days. To reheat, wrap in foil and place in oven at 350 degrees F for about 5 minutes until heated through. Warm up only what you will use.