Recipe courtesy of Basilio Avitabile
Polpette alla Cantinella
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- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 554
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 196 mg
- Sodium
- 754 mg
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 554
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 196 mg
- Sodium
- 754 mg
Ingredients
Directions
- Remove the crust from the bread and soak in water until soft.
- In a large mixing bowl put the garlic, ground beef and veal, parsley, salt, pepper, and Parmesan. Squeeze the water out of the bread and add it in small pieces. Combine all the ingredients using your hands. Add eggs and mix thoroughly. Pat the meatballs into small, flat patties. Dust them in flour.
- Heat both oils in a frying pan. When really hot, fry the meatballs for approximately 2 1/2 minutes on each side or until golden brown. Remove the meatballs and place them in a clean frying pan on a medium heat. When the pan is hot, add the wine and the beef stock. Turn up heat and cook for 5 minutes until the sauce thickens.
- Garnish with basil leaves and serve with mashed potatoes.
