Italian meatballs (polpettone)

Name: Italian meatballs (polpettone)
Yield: 10 to 16 units
Cuisine: British
Ingredients: 500 g Ground beef; 5 White bread slices; Milk (enough to soak the bread); Salt; Pepper; Fresh parsley; 2 eggs; 1 clove Garlic; Bread crumbs; Parmigiano cheese; Oil

Fabio @fsan

Sao Paulo / Bristol

Soft seasoned meatballs with a crunchy crust.

Fabio @fsan

Sao Paulo / Bristol

Soft seasoned meatballs with a crunchy crust.

Saved

Ingredients

1h 00 mins

10 to 16 units

500 gGround beef
5White bread slices
Milk (enough to soak the bread)
Salt
Pepper
Fresh parsley
2eggs
1 cloveGarlic
Bread crumbs
Parmigiano cheese
Oil

Saved

Steps

1h 00 mins

1

Cut the parsley and garlic.
2

Put some milk inside the white bread to make it softer.
3

Put ground meat inside a bowl.
4

Grab the milk-soaked bread, put it in the bowl, and break it into small pieces.
5

Add the eggs, parsley, garlic, and parmigiano cheese.
6

Add some salt and pepper.
7

Mix everything together until this point
8

Put breadcrumbs on a plate.
9

Take a small amount of the mixture with a spoon and roll it into balls with your hands.
10

Roll the meatballs in the breadcrumbs. Optionally, roll over egg mixture and roll again in the breadcrumbs.
Place the meatballs in the fridge for 30 minutes
11

Fry in oil, or put some olive oil and put in the air fryer until golden