Polpete


Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.
24 K 5/5 (1 reviews)
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Last modified on: April 8th 2023
For 25 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Polpete

Making the meat balls

Remove the crust from 3 slices bread (use it in another recipe), put the crumb only in a bowl and sprinkle it with 1 glass Milk.

Let it soak in.

Stage 2 - 5 min.
Polpete
In the meantime, in a salad bowl, pour 300 g minced beef, ½ onion finely chopped and parsley also chopped.

Salt and pepper.

Stage 3 - 5 min.
Polpete
Add the milk-soaked bread, squeezed between your hands, grated 50 g Parmesan (Parmigiano Reggiano) and 2 eggs.

Stage 4 - 3 min.
Polpete
Mix thoroughly.

You can do it with a mixer, or simply by hand...

Stage 5
Polpete
...until you get...

Stage 6 - 1 hour
Polpete
...a homogeneous mixture.

Let rest 1 hour in the refrigerator if possible.

Stage 7 - 10 min.
Polpete
Shape them into balls and place them on a baking sheet, possibly protected by a sheet of baking paper.

If you don't use them right away, you can freeze them at this stage: put the baking sheet in the freezer, and when the balls are frozen, transfer them to a closed plastic freezer bag.

Stage 8 - 5 min.
Polpete

Cooking

In a large frying pan over medium heat, pour in 4 tablespoons olive oil and when it is hot add the dumplings, just brown them on each "face".

Put on hold in a plate

Stage 9 - 1 min.
Polpete
In the same pan, add a little olive oil, then chopped 1 shallot, 2 bayleaves, 1 sprig thyme, 1 garlic clove, salt and pepper.

Cook for 1 minute, without browning.

Stage 10 - 10 min.
Polpete
Pour in 300 g peeled and chopped tomatoes, add more salt and pepper, and let thicken gently for about 10 minutes.

Stage 11 - 5 min.
Polpete
Add the previously set aside meatballs, sprinkle with tomatoes and let them warm up slowly.

Stage 12 - 2 min.
Polpete
Just before serving, remove and discard thyme, garlic clove and bay leaves.

Check seasoning.

Stage 13
Polpete
Serve the polpete with the side dish of your choice, in this case white rice, and a generous helping of tomato puree.
Remarks
In principle, popete is beef, but you can also put several meats together: beef + pork for example, or beef + veal.

Pecorino instead, or with it, Parmesan is also a very good option.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe310 RDI=120 %1,750 RDI=170 %180 RDI=30 %2,170 RDI=110 %9,080 RDI: 110 %
Per 100 g30 RDI=10 %150 RDI=10 %20 RDI=2 %190 RDI=9 %780 RDI: 9 %
Per piece10 RDI=5 %70 RDI=7 %7 RDI=1 %90 RDI=4 %360 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 25 pieces : 7.20 €
  • Per piece : 0.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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