Polpette means torpedo shaped, which adds a different signature to this dish.
This recipe can be served as a side or an appetizer, the aroma of the kitchen will get your guests appetites going.
I remember being a kid, waiting for my grandmother to remove these delicious little servings of meat from the frying pan; boy did they taste great nice and hot! Simply serve these fried or in sauce, either way they'll be a hit! Difficulty (Scale from 1-10): 6 Makes: 3 pounds of meatballs Serves: 12 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients 2 cups of rough bread crumbs (from Italian bread) 1/3 cup of heavy cream 1 1/4 lbs of ground beef 1 1/4 lbs of ground pork (not lean) 4 cloves of garlic minced 1/2 cup of chopped (flat leaf)Italian parsley 1/2 cup chopped basil 2 extra large eggs - beaten 1 cup of grated Romano cheese 3/4 cup shredded provolone cheese 1 1/2 teaspoons of salt 1 teaspoon black pepper Preparation Mix bread crumbs and cream together and let stand for 15 minutes.
Add beef, pork, garlic, parsley, basil, eggs, Romano cheese, provolone cheese, salt, and black pepper to bread crumb mixture.
Blend (don't over mix) with hands until uniform.
Form meat mixture into small torpedo shaped meatballs.
Heat oil in a 12 inch skillet over medium heat.
When oil is hot (shimmering), fry the meatballs making sure not to overcrowd the skillet, turning often until browned and cooked well throughout, approximately 2-3 minutes.
Using a slotted spoon, transfer meat balls to a dish lined with paper towels, let oil drain then serve.
Or, add to your favorite tomato sauce, to make a meat sauce.
Enjoy your meal!