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Julho 31, 2010 | Visitas: 8
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Meatballs (Polpette Alla Casalinga)

  • 2 slices Italian bread, torn into small pieces
  • ½ Cup milk
  • 2 Tblsp. finely chopped fresh Italian parsley
  • 2 cloves finely chopped garlic
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 1 pound beef chuck, ground twice
  • 6 Tblsp. freshly grated Romano cheese
  • 1 Tblsp. olive oil
  • ¼ teaspoon garlic salt
  • Freshly ground black pepper
  • 1 Tblsp. oregano

  1. Soak the pieces of bread in ½ cup milk for 5 minutes, then squeeze them
  2. dry an discard the milk. In a large mixing bowl, combine the soaked bread,
  3. then beaten egg, beef and sausage with the remaining ingredients. Knead the
  4. mixture vigorously with both hands or beat with a wooden spoon until all
  5. ingredients are well blended and the mixture is smooth and fluffy. Shape the
  6. mixture into small balls about 1/1/2 inches in diameter. Lay the meatballs
  7. out in one layer on a flat tray or baking sheet, cover them with plastic
  8. wrap and chill for at least 1 hour.
  9. Heat ¼ cup of olive or vegetable oil in a heated, heavy 10−12 inch
  10. skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time
  11. over a moderately high heat, shaking the pan constantly to roll the balls
  12. and keep them round. In 8 − 10 minutes, the meatballs should be brown
  13. outside and show no trace of pink inside. Add more oil to the skillet as
  14. needed. Serve the meatballs hot with tomato sauce.

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