Basilicatan Bread Meatballs (polpette Di Pane)
Basilicatan Bread Meatballs, also known as Polpette di Pane, are a traditional dish from the Basilicata region of Italy. These delicious meatballs are made with stale bread, ground meat, and a blend of herbs and spices, creating a flavorful and hearty meal.
Ingredients
- 2 cups stale bread, crusts removed and soaked in water
- 1 lb ground beef
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Squeeze the excess water from the soaked bread and place it in a large mixing bowl.
- Add the ground beef, Parmesan cheese, eggs, garlic, parsley, oregano, salt, and pepper to the bowl with the bread.
- Using your hands, mix the ingredients until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat the olive oil in a large skillet over medium heat.
- Place the meatballs in the skillet and cook for 10-12 minutes, turning occasionally, until browned and cooked through.
- Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the meatballs hot with your favorite side dishes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 18g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Mixing bowl Large skillet Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve the meatballs with a side of pasta and marinara sauce, or on a bed of creamy polenta.
Tips & tricks
Tips: For extra flavor, you can add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
Cost
$10