Polpette in bianco con cipolle ed erbe

30 mins
Serves 1
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Directions

  1. 1Mix good quality meat, half pork and half veal, and add two small sausages.
  2. 2Mix good quality meat, half pork and half veal, and add two small sausages.
  3. 3Mix good quality meat, half pork and half veal, and add two small sausages.
  4. 4Soak good stale homemade bread in milk.
  5. 5Soak good stale homemade bread in milk.
  6. 6Soak good stale homemade bread in milk.
  7. 7Add one whole egg to the mixture.
  8. 8Add one whole egg to the mixture.
  9. 9Add one whole egg to the mixture.
  10. 10Add a generous dose of grated Parmesan cheese.
  11. 11Add a generous dose of grated Parmesan cheese.
  12. 12Add a generous dose of grated Parmesan cheese.
  13. 13Add grated garlic.
  14. 14Add grated garlic.
  15. 15Add grated garlic.
  16. 16Season with nutmeg and a little lemon zest.
  17. 17Season with nutmeg and a little lemon zest.
  18. 18Season with nutmeg and a little lemon zest.
  19. 19Use your hands to mix; if too soft, add more grated Parmesan.
  20. 20Use your hands to mix; if too soft, add more grated Parmesan.
  21. 21Use your hands to mix; if too soft, add more grated Parmesan.
  22. 22The mixture is ready when it detaches from the sides of the bowl.
  23. 23The mixture is ready when it detaches from the sides of the bowl.
  24. 24The mixture is ready when it detaches from the sides of the bowl.
  25. 25Lightly moisten your hands and form medium-sized meatballs.
  26. 26Lightly moisten your hands and form medium-sized meatballs.
  27. 27Lightly moisten your hands and form medium-sized meatballs.
  28. 28Lightly flour the meatballs for a perfect sauce.
  29. 29Lightly flour the meatballs for a perfect sauce.
  30. 30Lightly flour the meatballs for a perfect sauce.
  31. 31Heat a drizzle of olive oil and two small pieces of butter in a pan.
  32. 32Heat a drizzle of olive oil and two small pieces of butter in a pan.
  33. 33Heat a drizzle of olive oil and two small pieces of butter in a pan.
  34. 34Brown the meatballs without moving them too much, ensuring they are well colored but still raw inside.
  35. 35Brown the meatballs without moving them too much, ensuring they are well colored but still raw inside.
  36. 36Brown the meatballs without moving them too much, ensuring they are well colored but still raw inside.
  37. 37Slice a large onion very thinly and add it to the meat cooking base, lowering the heat slightly.
  38. 38Slice a large onion very thinly and add it to the meat cooking base, lowering the heat slightly.
  39. 39Slice a large onion very thinly and add it to the meat cooking base, lowering the heat slightly.
  40. 40Deglaze with a good amount of white wine to capture the meat flavors.
  41. 41Deglaze with a good amount of white wine to capture the meat flavors.
  42. 42Deglaze with a good amount of white wine to capture the meat flavors.
  43. 43Add the meatballs back into the pan.
  44. 44Add the meatballs back into the pan.
  45. 45Add the meatballs back into the pan.
  46. 46Add a ladleful of meat broth.
  47. 47Add a ladleful of meat broth.
  48. 48Add a ladleful of meat broth.
  49. 49Add plenty of thyme and sage.
  50. 50Add plenty of thyme and sage.
  51. 51Add plenty of thyme and sage.
  52. 52Let it cook for about half an hour to create a nice sauce.
  53. 53Let it cook for about half an hour to create a nice sauce.
  54. 54Let it cook for about half an hour to create a nice sauce.
  55. 55Add toasted pine nuts and a little white wine-soaked raisins.
  56. 56Add toasted pine nuts and a little white wine-soaked raisins.
  57. 57Add toasted pine nuts and a little white wine-soaked raisins.
  58. 58Let the sauce thicken for a moment before serving.
  59. 59Let the sauce thicken for a moment before serving.
  60. 60Let the sauce thicken for a moment before serving.

Ingredients

  • 500 gr macinato di maiale
  • 500 gr macinato di maiale
  • 500 gr macinato di maiale
  • 500 gr macinato di vitello
  • 500 gr macinato di vitello
  • 500 gr macinato di vitello
  • 2 salsicce al finocchietto
  • 2 salsicce al finocchietto
  • 2 salsicce al finocchietto
  • 300 g pane raffermo
  • 300 g pane raffermo
  • 300 g pane raffermo
  • 150 ml latte
  • 150 ml latte
  • 150 ml latte
  • 1 uovo
  • 1 uovo
  • 1 uovo
  • 1 spicchio d’aglio
  • 1 spicchio d’aglio
  • 1 spicchio d’aglio
  • qb Noce moscata
  • qb Noce moscata
  • qb Noce moscata
  • qb scorza di limone
  • qb scorza di limone
  • qb scorza di limone
  • qb Salvia
  • qb Salvia
  • qb Salvia
  • qb rosmarino
  • qb rosmarino
  • qb rosmarino
  • 2 cipolle dorate
  • 2 cipolle dorate
  • 2 cipolle dorate
  • 40 gr pinoli
  • 40 gr pinoli
  • 40 gr pinoli
  • 40 gr uvetta
  • 40 gr uvetta
  • 40 gr uvetta
  • 150 ml vino bianco
  • 150 ml vino bianco
  • 150 ml vino bianco
  • qb Sale
  • qb Sale
  • qb Sale
  • qb pepe nero
  • qb pepe nero
  • qb pepe nero
  • qb Olio evo
  • qb Olio evo
  • qb Olio evo
  • 1 mestolata brodo di carne
  • 1 mestolata brodo di carne
  • 1 mestolata brodo di carne

Equipment

ciotola grandegrattugiapadella

Tips

  • Use good quality meat, half pork and half veal.
  • Do not use breadcrumbs, but stale homemade bread soaked in milk.
  • The dough should detach from the sides of the bowl when ready.
  • Use slightly damp hands to form the meatballs.
  • Do not overcook the meatballs; they should be sealed outside but still raw inside.