Polpette di Carne (Italian Meatballs)
Category: Main Dishes
Servings: 44 Meatballs
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground Beef | 500g |
| Stale Bread | 130g |
| Parmigiano Reggiano DOP | 50g |
| Eggs | 2 |
| Fine Salt | 3g |
| Black Pepper | 3g |
| Smoked Provola Cheese | 50g |
| Fresh Parsley | 1 bunch |
| Fresh Thyme | 2 sprigs |
| Breadcrumbs | q.b. (as needed) |
| Vegetable Oil (for frying) | q.b. (as needed) |
Instructions
-
Prepare the Bread: Begin by slicing the stale bread, removing the crust, and cutting it into small pieces. Let the bread soak in a little water for a few minutes, then squeeze out any excess liquid. Alternatively, you can also crumble the bread into small bits.
-
-
Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, the soaked bread pieces, grated Parmigiano Reggiano, eggs, salt, and black pepper. Stir the mixture well until all ingredients are evenly incorporated.
-
Add Cheese and Herbs: Finely chop the smoked provola and fresh parsley, and add them to the meatball mixture along with the thyme leaves. Continue mixing to ensure the cheese and herbs are evenly distributed.
-
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps the flavors to meld and makes the mixture easier to handle.
-
Form the Meatballs: After the resting time, wet your hands slightly and begin shaping the meat into small, uniform balls, each weighing about 20g. This recipe will yield approximately 44 meatballs. Place them on a tray, making sure they are spaced slightly apart.
-
Heat the Oil: Pour vegetable oil into a deep pan, filling it enough to submerge the meatballs. Heat the oil to a temperature of 170-180°C (340-350°F), which you can check with a kitchen thermometer. This is the ideal temperature for frying, as it ensures crispy meatballs without absorbing too much oil.
-
Fry the Meatballs: Once the oil is at the right temperature, use a slotted spoon to carefully lower 2-3 meatballs into the oil at a time. Fry them for about 2-3 minutes, or until they are golden brown and cooked through. Avoid overcrowding the pan to maintain the oil’s temperature.
-
Drain and Serve: Once cooked, remove the meatballs from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serving Suggestions
Serve your Polpette di Carne hot, either as a main dish with a side of sautéed vegetables, a fresh salad, or alongside a plate of pasta with tomato sauce. These Italian meatballs are versatile and can also be enjoyed as an appetizer or in a sandwich.
Enjoy the rich flavors of tender ground beef, creamy provola, and the perfect balance of herbs, all enveloped in a golden crispy crust. Whether you serve them at a family gathering or make them as a delightful weekday meal, these polpette will surely impress!
