500g minced meat (2/3 beef, 1/3 pork); 60g breadcrumbs; 80g grated parmigiano; 1 medium egg, parsley, salt and pepper. Mix in a bowl, refrigerate for 30 mins. Form balls. And fry in olive oil for about 7 mins.
In parallel, make your basic tomato sauce. Once done, dump the polpette in and simmer on low heat with lid on for a couple of minutes.
Serve and top with parmigiano.
by johndoe061
1 Comment
Ill be making a truck load of these for family dinner the Sunday after Christmas. Looks absolutely delicious btw