I’ve been busy going back through my recipes from previous modules in my Culinary Arts Career Program at ICE and I stumbled upon one of my all-time favorites from Module 3, Polpette Fritte. These traditional Italian meatballs provide the perfect balance of both savory and sweet flavors by pairing pine nuts and Parmesan cheese with raisins. Serve up a platter of the meatballs for the perfect party appetizer, or toss them with a simple pasta for a quick-fix main dish.
Craving Italian but not a meatball fan? Get big flavor with ICE’s wildly popular Penne with Sun-Dried Tomatoes and Chanterelle Mushrooms.
6 ounces ground beef
6 ounces ground pork
6 ounces ground veal
2 sliced white bread, crust removed
8 fluid ounces milk
2 cloves garlic, minced
2 ounces Parmesan cheese, grated
2 eggs, lightly beaten
1/2 ounce Italian parsley, chopped
1/2 ounce pine nuts
1/2 ounce raisins
salt and pepper, to taste
4 fluid ounces olive oil (not Extra Virgin), for frying
1 fluid ounce water
8 ounces breadcrumbs, dry
Makes 4 servings.
1. Place all of the ground meat into a large bowl.
2. Soak the Italian bread slices in the milk for a few minutes. Squeeze the milk from the bread and crumble it into the meat.
3. Add the garlic, cheese, beaten eggs, parsley, pine nuts, raisins, salt and pepper.
4. Heat the olive oil in a frying pan.
5. Form the meatballs by rolling them in a circular motion in the palms of your hands.
6. Beat together the eggs and water. Coat the meatballs in egg then roll them in the breadcrumbs.
7. Add the meatballs to the hot oil, making sure not to touch them once you put them in the pan.
8. Cook the meatballs for 2-3 minutes on each side, making sure that they are well browned.
9. Place the meatballs in a 350ºF oven to continue cooking for about 10 minutes.
10. Drain the meatballs on paper towels. Sprinkle with minced parsley and serve.