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Polpe, polpette Preparation - Medium
6 large, 10 small meatballs
These meatballs are very easy to make and go great in soup or spaghetti sauce, or as appetizers with a dipping sauce and toothpicks.
1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
pinch of oregano or thyme (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste
Mixing bowl, skillet or tray for oven.
IN the mixing bowl, thoroughly mix all the ingredients (hands work well, here).
SHAPE balls to desired size (cooking time will vary); cook before adding to sauce or soup. Roasted will have less fat, sauté more flavor.
ROAST: Pre-heat oven to 375 deg. F. Place meatballs on baking sheet, bake until nicely browned shaking occasionally, 20 - 30 minutes. Should be 160 deg. F inside if you have a meat thermometer.
SAUTÉ (medium heat - pan should be hot but oil should not burn): In TBSP of butter, olive or vegetable oil, shaking occasionally, until brown.
