For this fantastically tasty recipe, you need the following ingredients.
This recipe was given to me by my Italian Mother in Law, who is from the town of Messina in Sicily. The recipe has been used in her family through the generations, and was taught to her by her mother. This is a typical Southern Italian Dish, and there are a great deal of variations on this recipe, but I have to say that in fifteen years of living in Southern Italy, I have not tasted better.
The secret of great Polpetta (Meat Balls) is in the meat. Most Southern Italian housewives will not go to a Supermarket and buy just any type of minced beef; they will go to the Butcher, select the cut, and watch him mince it. The best cut of meat is personal taste, but I suggest a frying beef, that has a little bit of fat on it. Of course, you can make this dish with minced Pork or even Lamb.
Step One. Take the loaf of bread and place it in a bowl. Saturate the bread with water, and leave to soak in. While the bread is soaking, place the minced beef into another bowl and add the two eggs. Mix together and leave to stand.
Step Two. Add the Bread to the Beef and Egg mixture, add salt, and add the grated Parmesan cheese into the Mixture. How much Parmesan that you use depends on your taste, but I would not put too much in the first time as it can be overpowering. With your hands, mix together and separate into small balls onto a plate. If the mix is a little bit too wet, then you can add a little flour to make it more malleable.
Step Three. Fry gently in olive oil until cooked.
There is a slight variation, which I like to try from time to time, and this is to slice up a red Chilli Pepper and add to the mixture. This gives the Meat Balls an extra bite, and is great if you enjoy spicy food.
Great Southern Italian Polpetta, can be eaten separately as a second Dish, or added to Tomato sauce, and eaten with spaghetti. These little Meat Balls taste better cold the day after cooking, and are generally irresistible.
- 500 grams ground beef
- Two eggs
- A medium sliced loaf of white bread
- Salt (To Taste)
- Parmesan Cheese (grated)
- Extra Virgin olive oil
- One chilli Pepper (optional)
This recipe was given to me by my Italian Mother in Law, who is from the town of Messina in Sicily. The recipe has been used in her family through the generations, and was taught to her by her mother. This is a typical Southern Italian Dish, and there are a great deal of variations on this recipe, but I have to say that in fifteen years of living in Southern Italy, I have not tasted better.
The secret of great Polpetta (Meat Balls) is in the meat. Most Southern Italian housewives will not go to a Supermarket and buy just any type of minced beef; they will go to the Butcher, select the cut, and watch him mince it. The best cut of meat is personal taste, but I suggest a frying beef, that has a little bit of fat on it. Of course, you can make this dish with minced Pork or even Lamb.
Step One. Take the loaf of bread and place it in a bowl. Saturate the bread with water, and leave to soak in. While the bread is soaking, place the minced beef into another bowl and add the two eggs. Mix together and leave to stand.
Step Two. Add the Bread to the Beef and Egg mixture, add salt, and add the grated Parmesan cheese into the Mixture. How much Parmesan that you use depends on your taste, but I would not put too much in the first time as it can be overpowering. With your hands, mix together and separate into small balls onto a plate. If the mix is a little bit too wet, then you can add a little flour to make it more malleable.
Step Three. Fry gently in olive oil until cooked.
There is a slight variation, which I like to try from time to time, and this is to slice up a red Chilli Pepper and add to the mixture. This gives the Meat Balls an extra bite, and is great if you enjoy spicy food.
Great Southern Italian Polpetta, can be eaten separately as a second Dish, or added to Tomato sauce, and eaten with spaghetti. These little Meat Balls taste better cold the day after cooking, and are generally irresistible.
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