Next recipe for the #iomifermo series. The great thing about these polpette is that you can cook them in so many different ways: sautéed with a drop of olive oil, in tomato sauce, or in tomato sauce to them mix them with pasta—the more options the better!
Makes a lot of polpette. If you want to freeze them, I suggest rolling them out first!
1 bunch of parsley
300g raw minced veal
3 tablespoons of Parmigiano Reggiano
100g of mortadella
1 onion, sautéed in olive oil until golden
2 slices of pre-sliced bread, soaked in milk and squeezed
breadcrumbs or instant mashed potato flakes (optional)
1. Place all the ingredients in a blender, blend until a smooth paste forms. If the mix is too wet, add enough tablespoons of breadcrumbs or mashed potato flakes until it is of a more solid consistency.
2. Taste and adjust salt and pepper accordingly.
3. Wet your hands slightly and roll out the meatballs, making sure they're more or less of the same size (this will help in the cooking process).
4. Heat a tablespoon of olive oil in a non stick pan and place them in it. Toss them around every minute, until they are brown all around. The less you cook them the softer they'll be. If you want to make them with tomato sauce, do the same process and pour in the passata or sauce once they've browned all around.