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Polpe, polpette
Preparation - Medium
6 large, 10 small meatballs

These meatballs are very easy to make and go great in soup or spaghetti sauce, or as appetizers with a dipping sauce and toothpicks.

INGREDIENTS:

• 1/2 lb ground beef
• 1/2 lb ground veal, pork or turkey
• 1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
• 1 egg
• 1 T parsley, finely chopped
• 1/2 clove garlic, minced (optional)
• pinch of oregano or thyme (optional)
• 1/2 tsp paprika (optional)
• 1/2 tsp salt and pepper to taste

 Mixing bowl, skillet or tray for oven.

METHOD:

1. IN the mixing bowl, thoroughly mix all the ingredients (hands work well, here).
2. SHAPE balls to desired size (cooking time will vary); cook before adding to sauce or soup. Roasted will have less fat, sauté more flavor.
3. ROAST: Pre-heat oven to 375 deg. F. Place meatballs on baking sheet, bake until nicely browned shaking occasionally, 20 - 30 minutes. Should be 160 deg. F inside if you have a meat thermometer.
4. SAUTÉ (medium heat - pan should be hot but oil should not burn): In TBSP of butter, olive or vegetable oil, shaking occasionally, until brown.

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