Recipe courtesy of Basilio Avitabile
Episode: Meat Balls
Save Recipe Print
Polpette alla Cantinella
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Intermediate

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

GenDare Burger

Recipe courtesy of Fred Kropf

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories