Imagine sinking your teeth into tender, flavorful meatballs infused with the salty goodness of prosciutto and the richness of Parmesan cheese. Look no further! Our Polpette alla Romano recipe brings the authentic taste of Rome to your table, with a unique twist that will leave you wanting more. With just 50 minutes of prep and cooking time, you can impress your family and friends with this mouthwatering Italian classic. So, what are you waiting for? Dive in and discover the secrets to making the perfect Roman-style meatballs!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g ground beef
- 100g prosciutto, diced
- 1 egg
- 50g grated Parmesan cheese
- 100g breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by gathering all your ingredients: 500g of ground beef, 100g of diced prosciutto, 1 egg, 50g of grated Parmesan cheese, 100g of breadcrumbs, 2 cloves of minced garlic, 1 tablespoon of chopped parsley, salt, pepper, and olive oil for frying.
- In a large mixing bowl, combine the ground beef, diced prosciutto, minced garlic, chopped parsley, grated Parmesan cheese, breadcrumbs, and the egg. Season the mixture with salt and pepper to taste.
- Using your hands, gently mix the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, take a small amount of the mixture and form it into a ball, about the size of a golf ball. Repeat this process until all the mixture has been shaped into meatballs.
- Heat a generous amount of olive oil in a large frying pan over medium heat. You want enough oil to cover the bottom of the pan to ensure even frying.
- When the oil is hot, carefully add the meatballs to the pan, making sure not to overcrowd them. You may need to fry them in batches depending on the size of your pan.
- Cook the meatballs for about 5-7 minutes on each side, or until they are golden brown and cooked through. Use tongs to gently turn the meatballs to ensure even browning.
- Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
- Serve the Polpette alla Romano warm, garnished with additional chopped parsley and accompanied by your favorite pasta or a simple salad.
- Enjoy your delicious Roman-style meatballs!
Tips
- * Make sure to handle the meat mixture gently to avoid overmixing, which can make the meatballs tough. * Use high-quality ingredients, such as fresh parsley and good-quality prosciutto, to ensure the best flavor. * Don't overcrowd the pan when frying the meatballs, as this can lower the oil temperature and affect the texture. * Use tongs to gently turn the meatballs while they're cooking to ensure even browning. * Serve the Polpette alla Romano warm, garnished with additional chopped parsley, to bring out the full flavor and aroma.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 130mg
