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Polpette alla Cantinella Recipe

Polpette alla Cantinella

Recipe courtesy Basilio Avitabile

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on August 05, 2011

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    Sorry but this was a mess. Are you sure about the 8 eggs and the 3-1/2 oz of beef? It was so wet it would not hold together and the taste was bland. I tested a few and even added more beef. I will rework the recipe so I don't have to throw it away. Please check this recipe.

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  • on May 01, 2006

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    Good way to finish a meatball--you will need thickened beef broth, however, not regular beef broth.

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  • on September 22, 2004

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    These meatballs are so moist, they melt in your mouth. The wine sauce is devine.

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