Recipe courtesy of Maria Pia Hellrigel
Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min

Ingredients

Sauce:

Directions

Grind the meat. Mix all of the ingredients together and add to the ground meat. Make small dumplings (approximately the size of hazelnuts.) To make the bread crumbs, remove the crust from the 4 to 5 rolls and put bread in a food processor until consistency is like flour. Roll dumplings in bread crumbs and shake off excess. Fry in hot oil until golden. Remove the dumplings with a skimmer and place on paper to remove the excess oil.

Sauce:

Chop the tarragon and capers very finely. Soak bread in red vinegar. Squeeze out the excess vinegar and chop into very small pieces. Mix all ingredients together. Add sea salt and pepper to taste. Serve with dumplings.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)

Recipe courtesy of Maria Pia Hellrigel

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