Ingredients
Main Ingredients (8 servings)
Seasonings
Steps
- In a bowl, add ground meat blend 800g and salt (approx. 1.2% of meat weight).
- Add dry breadcrumbs 100g, grated Parmesan cheese 80g, 2 eggs, 100ml milk, and minced parsley (to taste). Mix well. **(Key Tip!)** Adding more liquid like milk will result in a softer texture.
- Wet your hands with water or a little oil, and roll the mixture into bite-sized balls.
- Cook the rolled polpetti in 4 different ways.
- (For Fritto all'Agrodolce) Lightly coat the polpetti with all-purpose flour (to taste) and tap off any excess.
- Heat enough frying oil (to taste) in a pot to cover the polpetti. Once the oil is hot, fry the flour-coated polpetti until cooked through. This is for the Agrodolce preparation.
- (For Tomato Sauce) In another pot, sauté minced onion (to taste) and minced garlic (to taste). Add strained tomatoes (to taste), a small amount of water, and salt (to taste) to make the tomato sauce.
- Lightly coat the polpetti for the tomato sauce with all-purpose flour (to taste), tap off excess flour, and then add them to the tomato sauce pot.
- Cover the pot and simmer the polpetti in the tomato sauce over low heat.
- (For Imbrodglio) In a separate pot, add broth (to taste) and add the polpetti directly, without coating them in flour.
- Add salt (to taste) to the broth, bring to a boil once, and skim off any scum.
- (For Fritto) Lightly coat another batch of polpetti with all-purpose flour (to taste), tap off excess flour, and then deep fry them in a pot with enough frying oil (to taste) until cooked through.
- Add green onions (to taste), cut into slits, to the broth stew after removing the scum.
- (For Agrodolce) In a separate frying pan, add onion (to taste) (cut slightly thickly) and celery (to taste) and sauté lightly.
- Add raisins (to taste) and pine nuts (to taste) to the sautéed onions and celery, and stir-fry further.
- Add white wine (to taste) and cook until the alcohol evaporates.
- Once the alcohol has evaporated, add sugar (to taste) and mix well until dissolved.
- Once the sugar is dissolved, add the polpetti that were fried earlier.
- Increase the heat and add white wine vinegar (to taste) in 2-3 portions, reducing it each time after the acidity has evaporated.
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