Polpettine al vino bianco (meatballs in white wine)

Recipe from: 7/14/1993 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 1
    large onion
  • 1
    bunch parsley
  • 500
    minced meat
  • 1
  • salt and milled black pepper
  • cake flour
  • sunflower or olive oil
  • 250
    dry white wine
  • 250
  • 1
    beef stock cube, crumbled


Chop onion and parsley, and add to meat (made up of 125 g beef, 125 g pork, 125 g veal and 125 g sweetbreads) with egg, salt and pepper. Mix thoroughly. Divide mixture into 20 parts. Roll them in flour to the shape of thick discs, 5 cm in diameter. Fry in very hot oil, a few at a time, remove and keep warm. When all your polpettine are cooked, discard remaining oil, add wine and water to pan and add beef stock cube. Bring to a rapid boil and add polpettine. (Sauce should thicken very rapidly, with flour remaining on meat. If it doesn't, remove meat after 5 minutes and thicken sauce with a little cornflour mixed with cold water.) Check seasoning and serve with lightly buttered rice and a green salad. TOTAL KILOJOULE COUNT: 3 720 kJ (890 Cal). A portion: 930 kJ (225 Cal).

Read more on: beef  |  shallow-fry


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