Italian Meat & Fish Recipes

POLPETTE FRITTE AL SUGO (FRIED MEATBALLS IN SAUCE)

A typical recipe coming from Salento.

Delicious fried meatballs with sauce, to delight the most demanding palates.


Let me know if you liked the recipe!

 

 

Makes: about 20 meatballs

INGREDIENTS:

  • 17 oz of minced meat (mixed veal and pork)
  • 1/2 cup of grated cheese (mixed Grana Padano and Parmigiano Reggiano)
  • 2 eggs
  • 1/2 glass of red wine
  • chopped parsley
  • 1/2 cup of stale bread
  • 1 glass of milk
  • 1 garlic clove
  • salt and pepper to taste
  • extra virgin olive oil

For the sauce

  • 1 lt. homemade tomato sauce or Passata
  • 1 garlic clove
  • 1 onion
  • 1 tsp of sugar
  • a pinch of nutmeg
  • 2 bay leaves
  • 2 basil leaves
  • salt and pepper to taste
  • 1/2 glass of water

 

 

DIRECTIONS:

Pour the meat (minced twice) into a bowl.

Make a hole in the center and pour in the beaten eggs, chopped parsley, grated cheese, bread (previously soaked in a glass of warm milk for a few minutes and then squeezed), 1/2 teaspoon salt, minced garlic (possibly with a garlic press) and pepper.

Mix well first with a fork and then with your hands, until all the ingredients are well blended.

If the mixture is too soft, add 2 tablespoons of breadcrumbs.

Divide the dough into many small balls less than a walnut, occasionally wetting your hands with red wine to facilitate the operation and to give flavor, and place them on a flat plate; cover them with plastic wrap and refrigerate for a couple of hours.

After the resting time, take your meatballs and fry them in plenty of hot olive oil, so that they are totally immersed in it.

When they are fried set them aside.

In the meantime, finely chop an onion and fry it together with a clove of garlic in a pan greased with oil.

Deglaze with the remaining red wine.

When all the wine has evaporated, pour in the homemade tomato paste (the recipe is HERE).

Prepare the sauce (you can find the perfect recipe HERE)

Halfway through cooking the sauce, pour in the fried meatballs.

When the meatballs with sauce are ready, let them cool for 15 minutes and then serve them at the table.

In Salento, the meatball sauce is used to season orecchiette pasta.

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