I love polpette (meatballs)! I make meatballs at least one time a week and usually, I bake them. Fried meatballs are very savory, but baked are healthier. After baking the meatballs I usually transfer them into a creamy tomato sauce and use the sauce for pasta, and the meatballs as second course. But first, let’s make the baked polpette!
- 1 pound ground turkey or lean ground beef
- 1/2 cup Italian bread crumbs
- 1/4 cup grated parmigiano reggiano
- 1 egg
- 2 cloves fresh garlic, diced
- 1/4 cup fresh parsley, minced
- Salt to taste
Preheat oven to 375 degrees F (190 degrees C).
Combine ground meat, egg, bread crumbs, diced garlic, and parsley together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.
Bake in the oven until no longer pink in the center and is brown on the outside, 15 to 20 minutes.
You can eat them warm with a salad or add tomato sauce. Next week we will prepare an authentic tomato sauce that goes well with polpette and pasta!