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“Mamma Mia” Tasty Meatballs

cake November 14, 2014

Despite I consider myself more or less a pescatarian I can’t resist the nice smell and taste of home-made “polpette” (meatballs) and I’m glad when my kids ask me to make them. Last but not the least making meatballs allows you also to resurrect food leftovers and that’s the reason why there are so many variations of the recipe.(“Best Meatballs with Potatoes and Ginger”) Grass-Fed Meat from FarmEats

photos by coco zordan

Trivia: pasta with meatballs is not a traditional italian recipe but became so popular in US probably thanks to the numerous emigrants from Calabria (a beautiful region in the South of Italy) who arrived to NY over a century ago bringing their culinary tradition with them.

The Recipe

Servings

4/6

Prep time

15 min.

Cooking time

20/30

Ingredients

ground beef (veal) meat lb. 1
stale bread oz. 2-4
grated cheese (parmesan) oz. 3
milk 1/2 cup (enough to wet bread)
onion 1
garlic 1 clove
fresh italian parsley leaves 3/4 cup
egg 1
ground nutmeg and/or black pepper to taste
salt 1 or 2 tsp.
to cook
(XV) olive oil enough to cover the skillet (6/8 tbs)

Directions

using a food processor or by hand chop onion,garlic,parsley, in a bowl add bread with enough milk to soften

mix ingredients with egg,salt,pepepr,nutmeg,add meat and mix well

make some small balls and flatten them

add oil to the skillet and when warm add the patties, after 10-15′ flip them and cover with a lid

dispose the meatballs on paper towel to absorb oil, serve warm or cold with rice or potatoes and vegetables

Potage Parmentier and Vichyssoise

Rabbit in the Pot