Polpette di lesso alla casalinga

Name: Polpette di lesso alla casalinga (Meatballs of boiled beef)
Yield: Makes 5 servings
Cuisine: Italy
Ingredients: 1¾ ounces (50 g) crustless bread; scant ½ cup (100 ml) heavy cream or milk; scant ½ cup (100 ml) heavy cream or milk; leaves from 1 small bunch flat-leaf parsley; leaves from 1 small bunch flat-leaf parsley; 1 pound (450 g) boiled boneless beef; 2 garlic cloves; 2 heaping tablespoons mixed grated cheese, equal amounts pecorino, preferably pecorino romano, and parmigiano-reggiano; 2 heaping tablespoons mixed grated cheese, equal amounts pecorino, preferably pecorino romano, and parmigiano-reggiano; 2 heaping tablespoons mixed grated cheese, equal amounts pecorino, preferably pecorino romano, and parmigiano-reggiano; 2 heaping tablespoons mixed grated cheese, equal amounts pecorino, preferably pecorino romano, and parmigiano-reggiano; salt; 3 eggs; 7 ounces (200 g) dried bread crumbs; scant 1 cup (200 ml) medium-fruity extra-virgin olive oil; pepper; 3½ ounces (100 g) flour; 1½ cups (350 ml) ready-made tomato sauce with basil

Meatballs of boiled beef

Preparation info

Makes
5
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1¾ ounces (50 g) crustless bread
scant ½ cup (

Europe
Italy
Main course
Mediterranean

Method

Soak the bread in the cream, then squeeze it well, discarding the excess cream. Chop together finely the parsley leaves and garlic. Trim the meat, removing any fat and membranes, then chop it. Put it in a bowl and add the parsley and garlic mixture, the bread, the cheese, and 1 egg. Season with salt and pepper and mix until well blended.

Break the remaining 2 eggs into another bowl and