Recipe: Meatballs (polpettine) – Antipasto (Starter), Secondo (Main Course)

Recipe: Meatballs (polpettine) – Antipasto (Starter), Secondo (Main Course)
2 slices pancetta, finely cubed
1/4 teaspoon freshly ground black pepper
1 medium yellow onion, peeled and finely chopped
200 grams sausages (preferably Italian or just quite plain), cut from their casings
1/2 cup Parmigiano-Reggiano, finely grated, plus more for serving
3 slices prosciutto, finely chopped
1/2 lemon, juiced
1 recipe simple tomato sauce
1/4 cup breadcrumbs
200 grams chicken thigh, finely chopped by hand or ground chicken
1 teaspoon salt
60 milliliters dry white wine
1 garlic clove, peeled and finely chopped pinch of chilli flakes
1/2 cup pecorino romano, finely grated
60 milliliters olive oil, plus more for coating the bowl
1 rosemary branch, washed
175 grams ground veal
60 milliliters milk
1 teaspoon fennel seeds


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