Polpetti

Name: Polpetti (Meatballs)
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 50 g Parmesan, grated; 3 tablespoons sunflower oil; sea salt and black pepper; 2 slices white bread, crusts removed; 1 free range egg; 300 g minced beef or veal; 2 small onions, chopped; 2 tablespoons olive oil; 100 ml milk; 300 g minced pork; 2 tablespoons flat leaf parsley, finely chopped; 100 g plain flour

Meatballs

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

Who doesn’t love meatballs? I certainly do and these are some of the best I’ve ever had. Light and very tasty due to the combination of two meats, they don’t fall apart like some meatballs do, especially if the meat is chilled when you mix it.

Ingredients

2 slices white bread, crusts removed
100 ml milk
2

Europe
United Kingdom
Main course

Method

Soak the bread in the milk in a bowl for a few minutes. When all the milk is absorbed, mash the soggy bread into a paste.

In a frying pan, sauté the onions with the olive oil over a gentle heat until softened. Leave to cool down.

Squeeze out any excess moisture from the bread and place it into a large bowl together with the minced beef and pork, the softened onions, the egg, Par