Polpette

Name: Polpette
Ingredients: 3/4 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; 1/2 cup freshly grated Parmesan; 2 eggs, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons vegetable oil, or more if needed; 1/2 cup flour (for dredging); 1 cup white wine, plus more if needed

11 ingredients

1 steps

Ingredients

3/4 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
1/2 cup freshly grated Parmesan
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, or more if needed
1/2 cup flour (for dredging)
1 cup white wine, plus more if needed

Directions

1

{"0":"1. Set the oven at 400 degrees.","2":"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, prociutto, Parmesan, eggs, salt, and pepper.","4":"3. With wet hands, roll the beef into rounds the size of golf balls. Set onto a wax-paper-lined plate.","6":"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.","8":"5. In a shallow bowl, roll the meatballs in the flour one at a time. Return to the wax-paper-lined plate.","10":"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.","12":"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. Adapted from La Morra"}