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Polpette alla Casalinga (meatballs)

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Polpette alla Casalinga (meatballs)

Freshly ground black pepper
Olive or other oil
Tomato sauce
1Eggs lightly beaten
1tspGrated lemon peel
125gPork Mince
2tspFinely chopped garlic
2slicesFrench bread cut into small cubes
2tbspOlive oil
500gBeef mince
6tbspFreshly grated Parmesan cheese

Instructions for Polpette alla Casalinga (meatballs)

To prepare the Polpette alla Casalinga (meatballs) recipe, please follow these instructions:

Dissolve the french breadcrumbs in the milk and then wipe them dry for milk. Then mix it into a large bowl of bread, spicy egg, beef and pork tenderloin, parmesan cheese and finely chopped parsley with 1 tablespoon of olive oil, garlic, lemon peel, almonds, salt and pepper. Eat this mixture with both hands or by means of a spoon until all ingredients are well mixed. Form this mixture for small meatballs, we would call it in Danish and then pour them into the oil at even heat for approx. 8-10 minutes. They can also use a little more oil on the forehead like rolling these little buns, so they get the character of what you call Swedish meatballs. The balls should be steaded until they are evenly brown on the surface and completely passed.

The meatballs are served with a hot tomato sauce.