Polpette simply means small meatballs. Adding a good handful of cheese to the meat mixture gives them added depth of flavour.
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Ingredients
- 25g butter
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 250g minced beef
- 250g minced pork
- 75g Grana Padano, finely grated
- 50g fresh white breadcrumbs
- Finely grated zest of 1 lemon, plus thin lemon wedges, to garnish
- 4 tbsp chopped fresh flatleaf parsley
- 1 large egg, beaten
- 1/2 tsp salt
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Method
- Heat the butter and 1 tablespoon oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes.
- Scoop the onion mix into a large bowl and add the minced meats, cheese, breadcrumbs, lemon zest, parsley, egg and salt. Mix together with your hands, then divide the mixture into about 30 walnut-size pieces and roll into balls (polpette). Flatten each ball slightly into a small disc.
- Wipe the frying pan clean, add the remaining olive oil and place over a medium-high heat. Add the polpette, a few at a time, and fry for 2-3 minutes, until crisp and nicely browned on either side. Serve hot with the lemon wedges.
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