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image of Polpettine Pasquali Trentino Easter Meatballs) which are served as an Italian Easter treat

Polpettine Pasquale (Trentino Easter Meatballs)

Lamb meatballs from Italy's Trentino-Alto Adige region, which are flavoured with herbs and traditionally served at Easter.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Equipment

  • Chef Knife
  • Mixing Bowl
  • Frying Pan
  • Tongs
  • Roasting Tray

Ingredients

  • 600 grams minced lamb leg
  • 1 onion very finely chopped
  • 1 tbsp rosemary very finely chopped
  • 1 tbsp parsley very finely chopped
  • 1 tbsp fresh mint very finely chopped
  • 1 egg
  • 100 grams bread
  • Milk
  • Salt
  • Pepper
  • extra virgin olive oil

Instructions

  • Pre-heat the oven to 200°C.
  • Soak the bread in some milk for 5 minutes then gently squeeze out any excess milk.
  • Add all the ingredients together in a bowl and mix until well combined, then allow the meatball mixture to rest in the fridge for 10-15 minutes.
  • Form the meatballs the size of a golf ball, or around 25 grams.
  • Put a roasting tray in the oven. Then heat a heavy bottomed frying pan over a medium heat. Add the meatballs in batches and brown on all sides.
  • Put the meatballs on the pre-heated roasting tray and bake in the oven for 15 minutes.
  • Serve immediately, or allow to cool and eat cold with your Easter picnic.
Course: Antipasto
Cuisine: Italian, Italian Easter, Trentino-Alto Adige