Polpette in Bianco – Traditional Italian Meatballs
Category: Main Course
Servings: 6
These tender, flavorful Polpette in Bianco are a classic Italian dish that combines succulent pork with the richness of mortadella and Parmigiano Reggiano. Cooked in a delicate white wine sauce, these meatballs are the perfect comfort food for any occasion. The creamy texture of the meatballs is complemented by the hint of fresh parsley, and they are coated lightly with flour for a golden finish. This recipe is simple to prepare, making it an ideal option for a hearty family meal or dinner party.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground pork | 500g |
| Mortadella | 50g |
| Parmigiano Reggiano DOP | 50g |
| Whole milk | 50g |
| Breadcrumbs | 30g |
| Egg | 1 |
| White wine | 70g |
| Fresh parsley | 1 bunch |
| All-purpose flour | 100g |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 30g |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 25g |
| Carbohydrates | 12g |
| Fats | 24g |
| Saturated Fats | 7g |
| Cholesterol | 105mg |
| Sodium | 450mg |
| Fiber | 1g |
| Sugars | 1g |
Instructions:
Step 1: Begin by preparing the fresh ingredients. Finely chop the parsley and mortadella. These will infuse the meatballs with rich flavor, so make sure they are finely minced for a smooth texture.
Step 2: In a large mixing bowl, combine the finely chopped mortadella and ground pork. This combination of meats ensures that the polpette (meatballs) are juicy and flavorful.
Step 3: Add the freshly chopped parsley, breadcrumbs, and grated Parmigiano Reggiano DOP to the meat mixture. Sprinkle in a pinch of salt and freshly ground black pepper. These seasonings enhance the overall taste of the meatballs, so feel free to adjust the seasoning to your liking.
Step 4: Crack the egg into the mixture, which will help bind all the ingredients together. Stir everything gently with a fork or your hands until well combined.
Step 5: Pour in the whole milk to the mixture, which will add creaminess and ensure the meatballs remain moist and tender. Continue to mix until everything is evenly incorporated.
Step 6: Once the mixture is smooth and uniform, it’s time to shape the meatballs. Lightly wet your hands to prevent the mixture from sticking, and scoop out about 20g of the mixture. Gently roll it between your palms to form a round ball. Repeat the process until all the mixture has been shaped into meatballs.
Step 7: Once shaped, lightly coat the meatballs in flour to give them a golden crust when cooked. Place them on a tray or plate to keep them ready for frying.
Step 8: Heat the extra virgin olive oil in a large skillet over medium heat. When the oil is hot, gently place the meatballs in the skillet, ensuring they are not overcrowded. Fry them for about 5-6 minutes, turning occasionally to ensure they are evenly browned on all sides.
Step 9: Once the meatballs are browned, pour in the white wine and let it simmer for a couple of minutes, allowing the wine to reduce and infuse the meatballs with a lovely aroma and flavor.
Step 10: After the wine has cooked off, cover the skillet and let the meatballs cook for another 10-15 minutes over low heat, stirring occasionally. This will ensure the meatballs are cooked through and tender.
Step 11: Serve your Polpette in Bianco warm, garnished with extra parsley if desired. These meatballs pair wonderfully with a side of mashed potatoes, a fresh salad, or even some crusty bread to soak up the delicious sauce.
Cooking Tips:
- Make sure to use freshly grated Parmigiano Reggiano DOP for the best flavor. The aged cheese will add a sharp, nutty flavor that complements the richness of the pork and mortadella.
- Mortadella can be substituted with other Italian sausages if you prefer a stronger flavor, though mortadella is traditional for this dish.
- For a healthier version, you can bake the meatballs in the oven at 375°F (190°C) for about 20-25 minutes instead of frying them.
Conclusion:
Polpette in Bianco is a comforting, flavorful dish that is both easy to make and full of traditional Italian taste. With its melt-in-your-mouth meatballs cooked in a subtle white wine sauce, it’s sure to be a family favorite. This recipe offers a delightful twist on classic meatballs, using quality ingredients like Parmigiano Reggiano DOP, mortadella, and a splash of white wine to elevate the flavors. Whether you’re making it for a family dinner or a special gathering, these Polpette in Bianco will impress and satisfy every time. Enjoy your culinary journey into the heart of Italy with this classic recipe!
