Polpette – Italian Meatballs

For the polpette – Italian meatballs, soak the bread in milk for 1 minute and then squeeze it.

Mix the wet bread with a beaten egg and minced meat in a large bowl and knead with olive oil, parsley, parmesan, new spice, lemon zest, garlic, salt and pepper for a few minutes with your hands.

With moistened hands, form small dumplings, then cover them with plastic wrap and place in the refrigerator to set.

Heat plenty of olive oil in a large skillet. As soon as the oil bubbles, fry six dumplings at a time over medium heat until browned all around.

After about 10 minutes, the Polpette – Italian Meatballs will be cooked and ready to serve.

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