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These polpette are glorified meatballs that have that typically Italian as gremolada. This is a recipe from Lombardy.
Mince finely together the zestof 1 small lemon, 2 teaspoons parsley, and 2 cloves of garlic. Add to this the ground beef, together with the salt, pepper and nutmeg. Stir in the crumbled white bread that has been soaked in milk and squeezed dry. Finally, stir in 1 beaten egg. On a floured board, form the mixture lightly into small flattened cakes about ½ inch thick and 1½ inches wide. Do not work the mixture or press it too much. Brown the cakes in ¼ cup hot olive oil for about 2 minutes on each side. Drain them and serve at once.
1958 CHAMBERLAIN, Samuel Italian Bouquet Gourmet Distributing Corporation Hartman Indianapolis, IN
Your Polpette (Meatballs) is ready. Good luck!
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