Polpette (meatballs)

Yield: 4 servings

Measure Ingredient
1 pounds Ground beef
2 teaspoons Parsley
1 each Slice white bread
⅛ teaspoon Grated nutmeg
¼ cup Olive oil
1 each Small lemon
2 eaches Garlic cloves
1 each Egg
1 x Salt and pepper
\N \N 1958 CHAMBERLAIN, Samuel
\N \N Italian Bouquet
\N \N Gourmet Distributing
\N \N New York.

These polpette are glorified meatballs that have that typically Italian flavor given by a mixture of lemon peel, garlic, and parsley that is known as gremolada. This is a recipe from Lombardy.

Mince finely together the zest of 1 small lemon, 2 teaspoons parsley, and 2 cloves of garlic. Add to this the ground beef, together with the salt, pepper and nutmeg. Stir in the crumbled white bread that has been soaked in milk and squeezed dry. Finally, stir in 1 beaten egg. On a floured board, form the mixture lightly into small flattened cakes about ½ inch thick and 1½ inches wide. Do not work the mixture or press it too much. Brown the cakes in ¼ cup hot olive oil for about 2 minutes on each side. Drain them and serve at once.


: RECIPE CLIPPED by Michael Prothro

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