POLPETTE

POLPETTE image

Categories Beef

Yield 14 meatballs

Number Of Ingredients 10

¾ cup dried porcini, soaked in 2 cups warm water for 30 minutes
1 pound ground beef
2 tablespoons bread crumbs mixed with 1 tablespoon milk
2 ounces prosciutto, finely chopped
½ cup freshly grated Parmesan
2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil, or more if needed ½ cup flour (for dredging)
1 cup white wine, plus more if needed

Steps:

1. Set the oven at 400 degrees. 2. Strain the porcini and squeeze out excess water from the mushrooms. Finely chop the mushrooms and transfer to a bowl. Add the beef, bread crumb mixture, prosciutto, Parmesan, eggs, salt, and pepper. 3. With wet hands, roll the beef into rounds the size of golf balls. Set onto a wax-paper-lined plate. 4. Heat a large skillet with a heatproof handle over medium heat. Add about 3 tablespoons oil, or enough to coat the bottom of the pan. 5. In a shallow bowl, roll the meatballs in the flour one at a time. Return to the wax-paper-lined plate. 6. Gently add the meatballs to the oil. Cook for 2 minutes on one side, then gently turn with tongs and cook 2 minutes on the other side. 7. Add enough wine to make a shallow layer in the pan. Bring to a boil and transfer to the oven. Cook the meatballs for 15 minutes, turning once or twice. Remove from the oven and let the meatballs rest for a few minutes, Serve with the juices in the pan.