- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 300 kcal
Quick summary
“Homemade meatballs are a delicious Italian option that are worth it for the soft texture and authentic flavor.”
What you need to know
- Use carne moída com um pouco de gordura para almôndegas mais suculentas
- Não aperte demais as almôndegas para mantê-las macias
- Você pode assar as polpette no forno como alternativa mais saudável
Ingredients
Main
- 500g of ground meat (can be beef, pork, or mixed)
- 100g of stale bread
- 100ml of milk
- 2 eggs
- 50g of grated parmesan cheese
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Nutmeg to taste
- Oil for frying
- Use meat with a little fat for juicier meatballs
- Do not squeeze the meatballs too much when shaping to keep them soft
- You can bake the polpette in the oven at 180°C for 20 minutes as a healthier alternative
- The polpette can be frozen raw for later use
- Serve with spaghetti, mashed potatoes, or Italian bread
Instructions
Principal
- In a bowl, let the bread soak in the milk for 10 minutes until completely softened.
- Squeeze the bread to remove excess milk and place in a large bowl.
- Add the ground meat, eggs, grated parmesan cheese, minced garlic, parsley, salt, pepper and a pinch of nutmeg.
- Mix all the ingredients very well with your hands until you get a homogeneous dough.
- With damp hands, shape the meatballs into walnut-sized balls.
- In a large skillet, heat the oil and fry the polpette until golden on all sides. Set aside.
- For the sauce, sauté the onion and garlic in olive oil until translucent.
- Add the peeled tomatoes (mashing with a fork), salt, pepper, and basil.
- Let the sauce cook for 15 minutes over low heat.
- Add the polpette to the sauce and let cook for another 10 minutes to absorb the flavor.
Chef's tips
- Deixe o pão de molho no leite por 10 minutos para ficar bem amolecido
- Use as mãos úmidas para modelar as almôndegas, evitando que sequem
- Refogue a cebola e alho no azeite até ficarem transparentes para um bom começo de molho
Variations
- Adicione cenoura picada para dar mais volume
- Use tomate seco em pó para um sabor diferente
- Inclua manjericão fresco para um toque italiano
Substitutions
- Pode usar carne bovina, suína ou mista, conforme preferência
- O queijo parmesão pode ser substituído por mussarela ralada
- O leite pode ser substituído por água morna
How to store
- The polpette can be stored in the refrigerator for up to 3 days in a bowl covered with plastic wrap.
- For ready-to-eat, heat in the microwave or in the oven at 180°C for 10 minutes.
Can it be frozen?
- As polpette podem ser congeladas cruas em uma bandeja para congelar
- Coloque-as em sacos de congelamento herméticos após congelar
- Descongele na geladeira por pelo menos 24 horas antes de usar
What to serve with
- Sirva com espaguete, purê de batatas ou pão italiano para completar o prato
- Adicione alho em pó e orégano a um molho de tomate para acompanhar
- Um bom vinho tinto italiano combina perfeitamente com polpette
Frequently asked questions
Can I use cow's milk or coconut milk?
Cow's milk is the best option, as it ensures the correct texture. Coconut milk can be used as a substitute, but it may alter the flavor.
How long should I cook the polpette in the oven?
The polpette can be baked for 20 minutes at 180°C for a healthier cooking method while maintaining a soft texture.
How long can the polpette be stored?
The polpette can be stored in the refrigerator for up to 3 days or frozen for up to 3 months for later use.
Can I use chicken meat to make meatballs?
We do not recommend it, as chicken meat does not have the same consistency and can make the meatballs less tasty and drier.
