Ingredients
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100 g Sandwich breaddeprived of the crust
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2 tablespoons Whole milk
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500 g Mixed minceveal and pork mince
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150 g Mortadellasliced
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1/2 Garlic
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2 tablespoons Parmesan cheesegrated cheese
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Parsley
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Nutmeg
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Salt
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Pepper
Directions
Polpette al forno (baked meatballs) are a traditional second course of meat, but lighter than fried meatballs with sauce. A simple and nutritious recipe. Few ingredients, less than 1 hour to bring to the table a dish that will be enjoyed by all meat lovers.
Traditional meatballs, the fried ones, are delicious. Fried meatballs with sauce are even tastier. However, for healthier and more frequent consumption of this mouthwatering second course, baking is ideal. Here you can find the recipe for Polpette al forno.
A few quality ingredients (some maybe left over in the pantry) and a quick procedure: in less than an hour the meatballs are on the table or can accompany an aperitif, rightfully becoming part of our selection of 10 ways to say meatballs for an aperitif with friends.
Compared to fried meatballs, Polpette al forno (baked meatballs) should be eaten immediately, in fact without sauce or breading the next day you risk them being a little too dry.
Steps
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1
Done
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To prepare the polpette al forno, first put the bread in a bowl and soak it with milk. When it has completely softened, squeeze it well and keep it aside. In a large bowl combine the ground meat with the finely chopped mortadella with a mixer. |
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2
Done
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Add the minced garlic and parsley, grated Parmesan cheese, a pinch of salt, nutmeg, and pepper. Work with your hands until the mixture is smooth. |
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3
Done
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Form patties of the desired size and place them on a baking sheet lined with parchment paper. Without adding any additional toppings place them in the oven, already hot, at 190°C (374°F). Bake them for 20 minutes, then brown them, for another 5 minutes, under the grill. |
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4
Done
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Take the baked meatballs out of the oven, arrange them on a serving platter, and serve them hot immediately. |
