Polpette
Polpette
Polpette
Sicilian Meatballs
There’s hardly a country in the world where they don’t exist. Here is the Sicilian version of the well known meat specialty.
Ingredients (4 people):
400g minced beef
2 old bread rolls
milk
1 egg
10g butter
1 onion
2 garlic cloves
lemon peel
1 bunch of parsley
2 tablespoons of freshly grated Parmesan cheese
salt
pepper
nutmeg
oil
Preparation:
Soak the 2 bread rolls in milk, chop the onion and the parsley, press the garlic, rub the nutmeg and the lemon peel. Lightly sauté the onion in the butter - leave to cool and mix with the meat. Remove the rolls from the milk and mix them with the other ingredients and the meat. Season with salt, pepper, nutmeg and lemon zest. Knead into a dough and let cool for about 1 hour in the refrigerator. Now form small meatballs with wet hands and fry them in a pan with hot oil until they brown. Serve with either salad or risotto in a tomato sauce.
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