Polpette di Carne
- 1 or 2 cloves garlic, finely chopped
- Excellent, fresh-tasting olive oil or unsalted butter
- 1 pound ground chicken, veal, or beef
- A slice of white bread, torn in pieces, enough to fill about 1 cup
- A little milk or water
- 3/4 cup grated Parmigiano-Reggiano or pecorino cheese
- A handful of chopped parsley
- 1/2 teaspoon dried or roughly 3 times as much very finely chopped fresh herbs
- 3 large eggs
- Salt and black pepper
- Soft or dry breadcrumbs for frying
- 1 1/2 cups broth, stock, or tomato sauce
- Produce
- Garlic (1 cloves)
- Parsley (1 handful)
- Meat
- Ground chicken (1 pound)
- Canned Goods
- Broth (1 1/2 cups)
- Cooking & Baking
- Salt and black pepper (1)
- Bread & Baked Goods
- Breadcrumbs, Soft or dry (1)
- White bread (1 slice)
- Drinks
- Little milk or water (1)
- Dairy
- Olive oil or unsalted butter, Excellent fresh-tasting (1)
- Parmigiano-reggiano or pecorino cheese, grated (3/4 cup)
- Refrigerated
- Eggs, large (3)
- Other
- 1/2 teaspoon dried or roughly 3 times as much very finely chopped fresh herbs
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 3, 2012 (1 year ago).
25 people saved this recipe.
