Polpette (Torpedo Shaped Meatballs)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12 (antipasto) with remaining meat mixture for sunday ragù
- 1 1/2 cups vegetable oil
- 1/3 cup whole milk
- 2 large eggs, lightly beaten
- 3/4 pound ground beef chuck
- 3 garlic cloves, minced
- Carbohydrate 14 g(5%)
- Cholesterol 92 mg(31%)
- Fat 43 g(67%)
- Fiber 1 g(4%)
- Protein 23 g(45%)
- Saturated Fat 8 g(40%)
- Sodium 334 mg(14%)
- Calories 536
Preparation Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù . Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.
Preparation Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù . Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.
