Polpette al prezzemolo
Ingredients
- 400 grams ground beef
- 1 slice stale bread crust removed
- 1 glass milk
- 1 bunch parsley
- 2 eggs
- Salt to taste
- Pepper to taste
- 1 small onion very finely chopped or grated
- 2 cloves garlic crushed or minced
- 30 grams breadcrumbs plus extra for rolling
- extra virgin olive oil
Instructions
- Pre-heat the oven to 180°C
- Put the bread in a small bowl and over with enough milk to cover. Allow the bread to absorb the milk for 10 minutes. Remove the bread from the milk, and gently squeeze out the milk.
- Put the minced beef, the soaked bread, the eggs, the chopped vegetables, and the breadcrumbs . Season generously with salt and pepper and mix everything well.
- Divide the mixture into small meatballs no bigger than a walnut.
- Add some breadcrumbs to a plate and roll the meatballs so they are evenly coated.
- Bake the meatballs in the oven for 20-30 minutes until they are golden brown, turning them half way through.
- Serve the meatballs hot or cold.