In Italy these meatballs or polpette as they call them are served with fresh salad and often put in the pick-nick basket and eaten cold. They are quite easy to make have gotten to be one of my family’s favorite recipe.
I serve them quite often with tomato sauce and spaghetti, which is not at all Italian and would normally not find in an Italian restaurant. That dish is an American dish which was an innovation of Italian immigrants in New York City in the early 20th century. But no matter how you serve those meatballs they are very good and if you want to try them with my quickest tomato sauce it is highly recommended.
- 500 gr minced Beef
- 2 slices day old Bread without crust
- 2 cloves Garlic crushed
- 1 Egg
- 70 gr freshly grated Parmigiano cheese
- handful chopped Parsley
- pinch of dried Chili flakes
- freshly ground Black Pepper
- Olive Oil
- Put all the ingredients into a bowl except for the milk, bread and olive oil.
- In a small bowl soak the bread slices in milk. Take it out and squeeze the milk out, and then add to the other ingredients.
- Mix and knead everything together with your hands. Shape into little balls, the size of a gobstopper.
- On a frying pan, heat the olive oil on medium-high heat and then fry the meatballs until browned over.
- If you are adding them to a sauce, let them simmer in the sauce for about 20 minutes. If not place them in the oven for 20 minutes on 180ºC (360ºF).