POLPETTE AKA MOM'S MINI MEATBALLS
These Polpette (the Italian word for Meatball) are addicting, fun to make, and so, so delicious! As a child, these were the best things on Earth! And as an adult? Yup! I feel NO different!
Servings 70 Mini Meatballs
Ingredients
- 1 pound Ground Meat* see notes
- 3 Cloves Garlic minced
- ½ cup Breadcrumbs more as needed
- ¼ cup Parmesan Cheese grated
- 2 Eggs
- 1 tbsp Fresh Parsley chopped
- Salt and pepper to taste
- High Heat Oil* for frying
Instructions
- In a large bowl, combine all the ingredients (except the oil).
- Using your hands, mix until everything is well combined adding more breadcrumbs if the mixture is too wet.
- Shape the meat mixture into tiny balls (think marbles or a touch bigger) - try to make 'em as equal as you can to ensure even cooking.
- Lay them on a parchment lined baking sheet until ready to use.
- Add enough oil to coat the bottom of a large skillet and heat on medium heat. Once hot, add the meatballs and cook in a single layer, with the skillet partially covered to avoid splattering. Work in batches if necessary.
- Stir the meatballs every so often to ensure each side gets browned. Meatballs should take about 5-10 minutes and are done when all sides are crispy and browned. Remove with a slotted spoon shaking off any excess oil. Set 'em on a paper towel lined plate for a few minutes so some of the oil can continue to drain off.
Notes
If we're feeling fancy, we love using half ground pork and half ground veal. If not, one or the other will do (generally pork).
My parents love using vegetable oil (typical Italian) but I like to use avocado oil.
Nutrition
Serving: 1Mini Meatball | Calories: 23kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 17mg | Potassium: 23mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.1mg
