Meatballs, polpettes, meatballs and meatballs are essentially different names for the same dish. These are meat or fish balls, baked, steamed or fried, consisting of pure meat or with the addition of bread, onions, cheese or carrots.
We offer you a wonderful and rather interesting recipe for cooking meatballs with parmesan in a delicate white wine and lemon sauce. It will take you about 20 minutes to prepare the ingredients and the same time will be needed for cooking.
- white bread – 100 g
- milk – 100 ml
- pork meat – 600 g
- grated Parmesan – 75 g
- eggs – 1 pc.
- zest and juice of 1 lemon
- fennel seeds – a quarter tsp
- olive oil
- dry white wine
Cut the bread (without the crust) into small pieces, soak in milk (you can also use water) for 15 minutes, then squeeze out the excess liquid. Return the bread to the bowl and add the mixture, cheese, beaten egg, lemon zest, finely ground fennel seeds, salt, and a few pinches of black pepper.
Mix everything, then with wet hands form meatballs and leave for an hour.
Heat the olive oil in a frying pan, add the balls and fry until they are light brown. Add a glass of white wine and a tablespoon of lemon juice, then simmer, turning the meatballs every now and then, until they are done and you have some sauce left.