1 lb ground beef
2 tsp parsley
1 each slice white bread
1/8 tsp grated nutmeg
1/4 cup olive oil
1 each small lemon
2 each garlic cloves
1 each egg
1 salt and pepper
A Recipe for
Polpette (Meatballs)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This Recipe for Polpette (Meatballs) is one of thousands in the Recipes-to-go Meat Cookbook.
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If you enjoy this Polpette (Meatballs) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This is a recipe for Polpette (Meatballs) from the recipe cookbook of Recipes-to-go (Meat)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Herb Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
These polpette are glorified meatballs that have that typically
Italian flavor given by a mixture of lemon peel, garlic, and parsley
that is known as gremolada. This is a recipe from Lombardy.
Mince finely together the zest of 1 small lemon, 2 teaspoons parsley,
and 2 cloves of garlic. Add to this the ground beef, together with
the salt, pepper and nutmeg. Stir in the crumbled white bread that
has been soaked in milk and squeezed dry. Finally, stir in 1 beaten
egg. On a floured board, form the mixture lightly into small
flattened cakes about 1/2 inch thick and 1 1/2 inches wide. Do not
work the mixture or press it too much. Brown the cakes in 1/4 cup hot
olive oil for about 2 minutes on each side. Drain them and serve at
once.
1958 CHAMBERLAIN, Samuel
Italian Bouquet
Gourmet Distributing
Corporation
New York.
: RECIPE CLIPPED by Michael Prothro
Serves: 4
Polpette (Meatballs) Recipe brought to you by Recipes To-Go