Beef polpettes


For 52 meatballs

  • 900 g ground beef
  • 5 slices of dry sandwich bread
  • a bit of milk

  • 2 eggs
  • 125 g of parmesan
  • 4 cloves of garlic
  • parsley

  • 1 can of tomato pulp
  • 1 stalk of celery
  • oil

  • basil

  • salt pepper


  1. Crumble the bread. Pour a little milk into a large bowl and dip it in then squeeze it out.

  2. Mix the bread, beef, eggs, parmesan, garlic crushed with a garlic press, chopped parsley, salt and pepper in a salad bowl. Form meatballs between your hands and set them aside.

  3. Brown them in the pan with a little oil. Add 2 small glasses of water and the tomato pulp, then the chopped celery stalk. Cover and simmer over medium heat for 20 minutes. Serve, sprinkled with basil.

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