Polpette in white sauce with onion and white wine. We call them “aunty Q polpette” who’s our mom’s sister. She makes this delicious polpette, soft and juicy..years ago, I was still a little girl I asked her to come to our house for a polpette cooking class! And this is how I learnt, looking at zia Q. The meat balls texture is unique and they are so moist. You slightly fry them with a generous amount of onion and you sprinkle them with white wine. I usually make double dosage so that I can have leftovers for the day after.
For 30 meatballs
Ingredients
600 g of meat balls mix (veal and pork)
2 eggs
25 g of grated Parmigiano Reggiano
350 g of stale bread
150 g of white wine
1 onion
Salt and pepper to taste
Parsley or basil to taste
Extra virgin olive oil
Milk if your mix is too dry
Breadcrumbs if your mix is too wet
INSTRUCTIONS
- In a bowl, finely crumble the bread, add the meat and season with salt, pepper, parsley or basil (to taste), Parmesan and the two eggs. Mix everything well. The meat should be soft and slightly sticky. If it is dry, then add a little milk. If it gets too wet, add some breadcrumbs.
- In a pan pour a few tablespoons of oil, let it heat up a little then turn off. Start shaping the meatballs, make small balls and make them compact then flatten them lightly and place them all in the pan.
- Turn on the stove on low heat and let them brown on both sides. Meanwhile, finely chop the onion. When the meat is browned, pour the onion over the meatballs, add 20 ml of water, close with a lid and cook for ten minutes. i.
- At this point, sprinkle with the white wine, cover again and cook for about half an hour, flipping them a couple of times. If they get too dry, add a little more water during cooking.
- Enjoy!
Note
- I usually let half a cube of homemade vegetable stock melt in the pan with the white wine. It depends a little on your tastes and how you prefer to cook.
