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Polpette De Manzo-(forcemeat)




Source of Recipe


Italy


Recipe Introduction


The force meat can be deep fat fried, used in cabbage leaves, stuffed into zucchini, etc....


List of Ingredients




2 pounds twice ground beef
2 eggs
3 T fresh parsley, chopped
1 tsp grated nutmeg
2 1/2 tsp salt
4 T grated Parmesan cheese
3 slices day old bread
1 C seasoned bread crumbs
oil for frying
lemon wedges (or tomato and onion sauce)

Recipe



Combine all, down to the bread.
Wet the bread and squeeze out the water. Shred it. (discard the crusts if too tough). Mix well.
Form into balls about the size of large eggs. Flatten them a little so they are not 1 inch thick in the middle. Roll in bread crumbs, patting them to get them well covered.
Cook in hot oil one half inch deep, brown them until nicely crisp. Remove and drain on absorbent paper.
Serve with lemon wedges, or serve in hot tomato and onion sauce. Simmer for 10 minutes.

Salsa Di Pomodoro E Cipolla
3 medium onions
3 T olive oil
3 C peeled Roma tomatoes
2 tsp salt
fresh ground pepper to taste
Recipe

Cut the onions into slivers. In a large fry pan heat the oil over medium heat, add the onions and cook until transparent. Shut off heat and let cool a bit. Then add tomatoes, in bite size pieces, or mash somewhat if using canned tomatoes. Season with salt and pepper. Bring to a boil, simmer, stirring occasionally for 20-25 minutes, or until tomatoes are mushed and liquid is a 50 percent reduction.