A "grandma's recipe" with the technique of a great chef. From the minced meat mix to the flavor enhancers for extra taste, all the secrets of meatballs in tomato sauce by Peppe Guida.
Grandma's Polpette
- 250 g of minced pork
- 250 g of minced beef
- 200-250 g of stale bread
- Salt to taste
- Pepper to taste
- 2-3 medium eggs
- 50-70 g of grated pecorino romano cheese
Method
Moisten the bread with water and squeeze it well.
In a large bowl, thoroughly mix the minced meats, salt, pepper, pecorino, squeezed bread, and eggs (start with 2 eggs, then add the third if needed).
The mixture should remain soft, but not too much. Shape the meatballs accordingly.
At this point, choose the preferred option:
- Fry the meatballs in hot and deep oil, first coating them with a bit of flour, and consume them directly like this for those who love the white version.
Alternatively:
- Once fried, but not completely cooked, the meatballs can be dropped into a good sauce and both brought to cook together.
Alternatively:
- The meatballs can be stewed directly in the sauce prepared with garlic or onion.
Info
The recipe is inspired from “Questa Terra è la mia Terra” and Gambero Rosso
Photo credits: Lido Vannucchi
