Receita Solta

Polpette: Authentic Italian Homemade Meatballs Recipe

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Master Receita Solta

Polpette: Authentic Italian Homemade Meatballs Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories300 kcal

Resumo para quem tem pressa

"Homemade meatballs are a delicious Italian option that are worth it for the soft texture and authentic flavor."

Polpette: Authentic Italian Homemade Meatballs Recipe

O Que Você Precisa Saber

- 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 Course

  • 500g of ground meat (can be beef, pork, or mixed)
  • 100g de pão amanhecido
  • 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

Main Course

1

In a bowl, let the bread soak in the milk for 10 minutes until completely softened.

2

Squeeze the bread to remove excess milk and place in a large bowl.

3

Add the ground meat, eggs, grated parmesan cheese, minced garlic, parsley, salt, pepper and a pinch of nutmeg.

4

Mix all the ingredients very well with your hands until you get a homogeneous dough.

5

With damp hands, shape the meatballs into walnut-sized balls.

6

In a large skillet, heat the oil and fry the polpette until golden on all sides. Set aside.

7

For the sauce, sauté the onion and garlic in olive oil until translucent.

8

Add the peeled tomatoes (mashing with a fork), salt, pepper, and basil.

9

Let the sauce cook for 15 minutes over low heat.

10

Add the polpette to the sauce and let cook for another 10 minutes to absorb the flavor.

Equipe sua Cozinha

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Chef 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 You Freeze It?

- 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 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.

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.

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 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.

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