Polpette al Barese

Name: Polpette al Barese (Little Pork Meatballs from Bari)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 teaspoon grated lemon zest; ⅔ cup grated pecorino cheese; Olive oil for frying; 1 cup fresh bread crumbs, soaked in broth, milk, or water, then squeezed dry; 1 cup meat stock; 2 pounds spinach or Swiss chard, large stems removed; 1 pound ground meat, part veal and part pork or all pork; 6 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons olive oil; 2 or 3 cloves garlic, minced; 1 or 2 eggs, lightly beaten; 2 cloves garlic, minced; 1 cup Tomato Sauce (); Salt and freshly ground black pepper; 1½ cups chopped onion

Little Pork Meatballs from Bari

Preparation info

Serves
6

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Italians loyally support their local businesses with pride. The Enoteca De Candia has been in operation in the Apulian city of Bari for seventy-five years. During World War Il it doubled as a bomb shelter. Despite its long history, the owners have never gotten around to adding a full kitchen. This did not stop Alessandra De Candia from generously sending me many traditional Apulian recipes. These pork-and-cheese meatballs were among them. They may be se

Ingredients

Europe
Italy
Dinner
Spicy
Mediterranean

Ingredients

Method