My daughter rang the other morning to ask me for this recipe, Frankie’s Polpette or meatballs with rosemary white wine sauce. I searched high and low in my recipe drawer and could not find it. But thank goodness for Google as I found the recipe on The New Convivialist website.
Ingredients: serves 4
- 1.5 kg ground meat, combination of beef and pork
- 4 eggs
- one loaf of sliced white sandwich bread, crusts removed
- milk, enough to soak the bread
- 100g parmesan, finely grated
- 4 teaspoons of salt, or to taste
- a few large sprigs of rosemary
- olive oil
- approx. 1 bottle of white wine (just cheap table wine)
- juice from two lemons
How to prepare:
1. Soak the bread in a small bowl of milk until it softens. It may be easier to do this in stages so that it really soaks through, taking small stacks of bread and pouring the milk over them into the bowl.
2. Crumble bread between your fingers and begin to incorporate into the ground meat. Add the four eggs and mix everything with your hands.
3. Add the grated parmesan and then the salt (don’t be shy with the salt), mixing well so that everything is evenly combined.
4. Roll the raw meat mixture into small balls in your palms (bite-sized). Place balls into a lightly-floured dish and toss to coat. Set aside prepared meat balls.
5. Heat a frying pan to medium and add a tablespoon or so of olive oil. Fry together as many meatballs as the pan can hold, without crowding them. Shake or stir gently with a spoon until the meatballs are lightly, evenly browned and almost cooked through.
6. Add a cup or so of the white wine, as well as one large sprig of rosemary (whole). Shake the pan occasionally and cook until the wine has reduced and the sauce appears to have thickened.
7. Squeeze some lemon juice into the pan, stir and pour out into a large serving bowl.
8. Wipe out the pan and repeat the cooking process with the rest of the raw meatballs.
9. Serve with tagliatelle or noodles.
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