Italian Meatballs (Polpetta)

1. 1

   Chop the onion, carrots, and garlic.

2. 2

   Heat some oil in a frying pan and fry the vegetables until the onion becomes translucent and the carrot softens.

3. 3

   Be careful not to burn it.

4. 4

   Then, transfer to a dish to cool.

5. 5

   Being careful not to burn them, put the two slices of bread in the oven and bake them to dry them out.

6. 6

   In a bowl, combine the ground meat, egg, cooled vegetables from Step 2.

7. 7

   Crush the dried bread from Step 3 then throw it in as well.

8. 8

   Add in some salt and pepper, then mix together your hands.

9. 9

   Once the mixture has been thoroughly combined, roll into baseball-sized balls.

10. 10

    Then, roll in the panko to coat.

11. 11

    When all of them are coated with panko, heat up a large amount of olive oil in a frying pan.

12. 12

    Once the olive oil has heated up enough, cook the polpetta as though you are frying them.

13. 13

    Roll the meatballs around to cook all sides well, then transfer them to a 150C.

14. 14

    When the surface has browned to a deep color (about 10 minutes), they're ready!

* Per serving · 4 servings · Values may vary.

No additional tips available.