Steps

1. In a bowl, add ground meat blend 800g and salt (approx. 1.2% of meat weight).
   🕒 00:50
2. 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.
   🕒 01:23
3. Wet your hands with water or a little oil, and roll the mixture into bite-sized balls.
   🕒 02:33
4. Cook the rolled polpetti in 4 different ways.
   🕒 03:49
5. (For Fritto all'Agrodolce) Lightly coat the polpetti with all-purpose flour (to taste) and tap off any excess.
   🕒 03:55
6. 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.
   🕒 03:59
7. (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.
   🕒 04:13
8. 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.
   🕒 04:34
9. Cover the pot and simmer the polpetti in the tomato sauce over low heat.
   🕒 05:05
10. (For Imbrodglio) In a separate pot, add broth (to taste) and add the polpetti directly, without coating them in flour.
    🕒 05:12
11. Add salt (to taste) to the broth, bring to a boil once, and skim off any scum.
    🕒 05:30
12. (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.
    🕒 05:54
13. Add green onions (to taste), cut into slits, to the broth stew after removing the scum.
    🕒 06:22
14. (For Agrodolce) In a separate frying pan, add onion (to taste) (cut slightly thickly) and celery (to taste) and sauté lightly.
    🕒 06:35
15. Add raisins (to taste) and pine nuts (to taste) to the sautéed onions and celery, and stir-fry further.
    🕒 06:55
16. Add white wine (to taste) and cook until the alcohol evaporates.
    🕒 07:08
17. Once the alcohol has evaporated, add sugar (to taste) and mix well until dissolved.
    🕒 07:22
18. Once the sugar is dissolved, add the polpetti that were fried earlier.
    🕒 07:31
19. Increase the heat and add white wine vinegar (to taste) in 2-3 portions, reducing it each time after the acidity has evaporated.
    🕒 07:46