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Polpette (Meatballs)

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      Title: POLPETTE (MEATBALLS)
 Categories: Main dish, Meats
      Yield: 4 Servings
 
      1 lb Ground beef
      2 ts Parsley
      1 ea Slice white bread
    1/8 ts Grated nutmeg
    1/4 c  Olive oil
      1 ea Small lemon
      2 ea Garlic cloves
      1 ea Egg
      1 x  Salt and pepper
 
  These polpette are glorified meatballs that have that typically
  Italian flavor given by a mixture of lemon peel, garlic, and parsley
  that is known as gremolada. This is a recipe from Lombardy.
  
  Mince finely together the zest of 1 small lemon, 2 teaspoons parsley,
  and 2 cloves of garlic.  Add to this the ground beef, together with
  the salt, pepper and nutmeg. Stir in the crumbled white bread that
  has been soaked in milk and squeezed dry.  Finally, stir in 1 beaten
  egg. On a floured board, form the mixture lightly into small
  flattened cakes about 1/2 inch thick and 1 1/2 inches wide.  Do not
  work the mixture or press it too much. Brown the cakes in 1/4 cup hot
  olive oil for about 2 minutes on each side. Drain them and serve at
  once.
  
                                      1958 CHAMBERLAIN, Samuel
                                           Italian Bouquet
                                           Gourmet Distributing
  Corporation
                                           New York.
  :       RECIPE CLIPPED by Michael Prothro
 
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