Wednesday, 25 March 2015

Polpette


To most people Polpette is generally the Italian for meatball, which is very true.  However, it also means patty, and that is exactly how I've known them and always will.

The first time I tried Polpette was in Italy. My Nonna had made us as always a fabulously fruitful dinner, consisting of pasta, salad, cheese, bread and these little nuggets of pure enjoyment.  We were sitting on the balcony after a long day swimming at the beach and I can still picture the scene and hear the knives forks, and glasses clinking together as everyone ate and drank. 

I remember the first taste. Crispy, meaty, juicy all in one go.  The combination of all the ingredients, just melted in your mouth. The breadcrumbs in the mixture make them go crispy and give them a little shield to hold in the juice.  Of course, mine will never be as good as Nonna's but I think I have done a good job, making a few substitutes, so this is something that I can enjoy.  Personally I love to serve these straight out of the oven with a nice big salad, but of course you can put these in some sauce if you really want to! 

Calories: 268  •  Slimming World: FREE* on Extra Easy Plan 

 Weight Watchers Pro Points: 5PP • WeightWatchers Filling & Healthy Values: 3PP



Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves 4

You Will Need:
250g Extra Lean Beef Mince
250g Lean Pork Mince
2 Garlic Cloves Minced
3Tbsp Fresh Breadcrumbs (I made mine with Warburton's Danish Bread)
2 Egg Whites Whisked
1 Tbsp Grated Parmesan Cheese
Bunch of Flat Leaf Parsley Chopped
Salt & Pepper for Seasoning
Frylight/Calorie Controlle Oil Spray

Method: 

Preheat oven to 200 degrees

Place the mince in a mixing bowl, add the garlic, breadcrumbs, salt & pepper, parsley, parmesan cheese and egg whites and combine into the meat.  Be careful not to overwork as your meat will become tough when you cook it. 

Wet one of your hands ever so slightly, take a wooden spoon sized measure of the mixture and start to roll it into an oval shape - we are making flatter meatballs not like the regular ones - like little burgers! 
(reason for wetting your hand, is that it stops the meat sticking to you, and makes it nice and smooth) 

Place each polpette, into a dish - and if you have time - once they are all formed leave in the fridge for about 20 minutes to let them set and this will make them keep their shape

Heat some oil in a frying pan, and brown the polpette on both sides about 2-3 minutes each side

Place on a baking tray, and cook in the oven for 10-15 minutes until cooked through but still juicy

These little nuggets of goodness are best served with a nice big salad. 


* Free if using breadcrumbs made from your HEB option

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