It’s safe to say that nothing tastes better than Nonna’s homemade meatballs, but sometimes it’s okay to switch things up a little bit. These polpette di pane are the perfect topping over a nice spaghetti.
Ingredients:
- 220 Grams of Stale Bread
- 2 Eggs
- 100 Ml of Milk
- 40 Grams of Parmesan
- 60 Grams of Provola
- 50 Grams of Bread Crumbs
- Parsley
- Nutmeg
- 200 Grams of Tomato Sauce
- 2 Cloves of Garlic
- Extra Virgin Olive Oil
- Salt
- Oregano
Directions:
- Slice bread into small pieces and soak in hot milk.
- Grate the provola & chop parsley.
- Gently squeeze any excess liquid from the pieces of bread then put them in a bowl and add the eggs, parmesan and parsley. Mix together and leave in the fridge for about an hour to cool.
- Once out of the fridge, work the mixture well and form meatballs. Leave a little room to add the provola in the center. To make them firm put them back in the fridge.
- Heat the oil in a pan with two cloves of garlic. Let that fry up, then add the tomato sauce.
- Add salt and oregano, dip in the meatballs in and cook for 10-15 minutes.
How do you make your polpette? Share your recipes in the comments!
Sources:
Main Photo & Video by Ricette Senza Glutine VivoGlutenFree Cucina24ore
My Nonna used to put leftover mashed potatoes in with the ground meat, egg, parm and spices to make oval shaped meatballs. They were rolled in bread crumbs and fried – served with no sauce. Very moist and delicious!