October 16, 2024, 6:26 am | Read time: 2 minutes
Fancy a little soul food? A meal that is really yummy because it tastes so incredibly delicious? Like childhood, like feeling good, like security. The following recipe for Polpette di carne could quickly become a favorite for many and is also popular with children.
Bologna is not only the hometown of Bolognese sauce and mortadella, but also of Polpette di carne or, in English, meatballs. The lemon zest makes the meatballs taste so wonderfully fresh that you can also eat them cold.
Food blogger Doreen Hassek reveals the delicious recipe for Polpette di carne:
Ingredients for 4–6 people:
1 organic lemon,
1/2 bunch spring onions,
120 g Parmesan cheese,
3 cloves of garlic,
2 tbsp breadcrumbs,
1 kg mixed mince,
3 eggs,
olive oil,
700 ml strained tomatoes,
100 ml beef stock,
1 tbsp cane sugar,
basil and oregano,
1 ciabatta,
salt and
pepper
Preparation for Polpette di carne:
Wash the lemon in hot water, dry it, and finely grate the zest. Finely chop the spring onions and grate the Parmesan. Place both in a large bowl. Peel and crush the garlic. Add the lemon zest, breadcrumbs, minced meat and eggs, and season with salt and pepper. Knead everything together and shape into balls.
Heat the oil in a large pan and fry the balls all over. Remove and drain on kitchen paper. To make the sauce, bring the tomato purée to the boil with a little olive oil, beef stock, and sugar in a large pan, and season with salt and pepper. Simmer the meatballs over a low heat for 30 minutes. Add the herbs just before the end of the cooking time. Serve with the bread.
The original German version of this text was published in 2017.