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4
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Published 2008
There must be a thousand ways to make polpette, Italian meatballs, but the recipe I have given here is more or less the best-loved one in Italy. In lean times, when meat was scarce, the quantity of bread would be increased—it remains a good way of making the recipe stretch! The meatballs are fried first, before being immersed into the sauce, so that they do not disintegrate and make a rather strange and lumpy Bolognese type sauce!