Polpette "My way"
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Loading...Polpette "My Way". How many meatballs will I have made in my life? Thousands: for Sunday lunch, when I was sad and in need of comfort food, small and all the same for parties with friends. And after a lot of work I decided that these are definitely my meatballs Pork, therefore very tasty; cooked "in white" (without tomato sauce) with onions and wine, very slowly; very soft, thanks to the addition of a couple of secret ingredients that I will reveal to you.
Ingredients
- Pork, minced freshly 800 gr
- Onion 1
- Parmesan Cheer, grated freshly 80 gr
- White Soft Bread 1 slice
- Milk 1/2 glass
- Breadcrumbs
- Extra Virgin Olive Oil
- Butter 1 spoon
- Fennel seed 1/2 tea spoon
- Salt and Pepper
Instructions
Choose a nice piece of pork with a little fat and let it grind fresh from your trusted butcher
Cut a large slice of white bread and let it soak in half a glass of warm milk, then squeeze it very well and reduce it to a pulp
Prepare the dough by putting the pork meat in a large bowl, add the bread, parmesan, salt and pepper. Mix everything very well, checking that the bread is completely dissolved in the dough, then make a ball and leave to rest in the fridge for at least an hour
After the rest time, dedicate yourself to the preparation of the meatballs: to have them all the same I help myself with the ice cream portioner. Dip it in the dough, take a portion of meat and work it with your hands to compact it and give it a spherical shape. Then transfer the meatball to a plate where you will have put a generous amount of breadcrumbs
When the meatballs are ready, finely cut the onions and let them simmer on low heat with oil, butter and just some fennel seed that are perfect with port. Cover with a lid after salting them. Add the wine and cook another 5 minutes without a lid, so that the alcohol of the wine evaporates
When the onions are soft and caramelized, transfer them with their sauce to a container. Put another tablespoon of oil in a pan and heat, then add the meatballs. This step is a bit delicate, because the meatballs must seal externally but must not burn. Arrange them neatly in a pan, side by side and cook over moderate heat until you see that they begin to brown. Turn them over and continue cooking by adding half a glass of water and wine. To have perfect meatballs you must not lose sight of the cooking, which must be followed step by step
When the meatballs are cooked, add the onions and let stew for another five minutes on very low heat
Notes
In terms of meatballs, there are 2 schools of thought: there are those who prefer them to the sauce (we say "stewed") and those who, like me, love them "in white", without tomatoes. This type of cooking (as you can see in the recipe) does not require the meat to cook in a liquid, for this reason more attention is needed to check that the meatballs do not burn or become hard.
ItalianCookingTips:
Size matters also in Polpette “My Way”: the bigger the meatballs, the more difficult they are to cook (unless you want to make a barbecue hamburger). On the other hand, the smaller they are, the longer the preparation. For this reason, making meatballs requires a lot of attention and a lot of love: find the right size for you and go inside!
ItalianCookingTips:
Each has its own dough, but a good meatball is made from good meat. If possible, take excellent quality minced meat at the time of purchase, so that it remains juicy even after cooking
ItalianCookingTips:
The best meatballs are those of the next day! I cook Polpette these “My Way” in the evening, let them rest for the next day (if it is not too hot, out of the fridge) and warm them slightly for a moment before bringing them to the table.
A very simple and fast recipe for meatballs with sauce on http://www.italiancookingtips.com/super-easy-polpette/
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