Polpette Alla Casalinga

Recipe by Nana Chickens
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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