Marinated grilled polpette with olive oil, garlic and oregano.

The original italian recipe for these meatballs (or Polpette, as we call them in Italy) use coarse minced pork meat but in this case I used normal ground beef. This version is perfect for who has no time to goes at the butcher to buy coarse mince or for who doesn’t eat pork meat. Both are really delicious, I swear!

The meatballs are full of nutritious ingredients, are a complete meal, so usually I eat them with a healthy and light side dish as my The Unusual Salad.

In Italy the Polpette are served as a main course and not with pasta.

Ingredient for 2 people

– 500g ground beef
– 1 cup Parmigiano chees grated
– 1 egg
– a bunch of fresh parsley, chopped
– 2 small cups of breadcrumbs
– fresh chees cutted into little cubes
– a sprinkling of black pepper
– a pinch of salt

Olive oil, garlic and oregano to season.

Method

1) Place all ingredients into a large mixing bowl and knead the meat with hands until it is fully combined.
2) Then form the meat mixture into small meatballs and when are ready mash them slightly. You will have flat meatballs which will be faster to cook.
3) Cook them on a griddle and turn them just once.
4) When the Polpette are ready put them on a bolw with olive oil, garlic and oregano. Leave them to marinate for five/ten minutes and eat them warm.
(If you use pork meat: marinate the meatballs for half an hour without worries, thanks to fat meat them will remain soft).

Buon Appetito!

Tip: Rather than buying ready prepared mince ask your butcher to freshly mince some meat, this is for two reasons:
– it will ensure you don’t get all the junk that is usually in mince.
– you can choose a different texture of the mince, such as coarse mince.

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