How to make Polpette della nonna

Polpette della nonna -my Grandmother Meatballs recipe.

Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta. 

INGREDIENTS:

• 1/2 lb ground veal
• 1/2 lb ground pork
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon parsley
• 2 teaspoons onion powder or 1 onion very finely chopped
• 1 teaspoon garlic powder or 1 large clove of garlic very finely chopped
• 2 tablespoons grated Pecorino Romano cheese
• 1 teaspoon salt
• olive oil (for frying)

METHOD:

1. Put all the ingredients in a large bowl and combine until the mixture sticks together.
2. Roll into golf-ball sized balls.
3. Fry in hot oil, turning with a wooden spoon until all sides are browned.
4. Add to sauce of your choice and let simmer for at least fifteen minutes to be sure the meat inside is cooked.
5. Polpette della nonna is now ready to be served!

RECIPE FROM: http://bleedingespresso.com/2009/01/whats-cooking-wednesday-purpette-polpettemeatballs.html

Buon Mangiata!