Country Recipe of the Week : Veal and Chicken Polpettini

In our district when a friend hosts an event, we all offer to pitch in and help. One of my favourite hors d'hoevres to take along are these Veal and Chicken Polpettini. This tried and true recipe has been served on the Liverpool Plains at too many cocktail parties to remember and not to mention placed on many family and friends tables. Jill Dupleix was ahead of her time in 1993 she published one of my favourite books called New Food. It is mouth wateringly delicious. If you try this recipe let us know what you think of it even tag us @countryculture 

Please find the recipe bellow bon appetit !

Veal and Chicken Polpettini 

Ingredients 

2 cups dry bread 
1 cup Milk 
250 grams (9 ounces) minced veal 
250 grams (9 ounces) minced chicken
1/2 cup grated parmigiano cheese
Salt and freshly ground pepper 
2 garlic cloves, crushed 
2 tablespoons finely chopped parsley 
Grated rind of 1 Lemon 
Flour for dusting 
3 Tablespoons olive oil 
Juice of 1 lemon 

 

Method 

Soak bread in milk, and squeeze dry 

Mix bread with meats, cheese, salt, pepper, garlic, parsley and lemon rind, using your hands 

Add a little of the milk in the mixture seems to heavy 

Roll into small balls between your palms, and dust lightly with flour

Heat oil in a heavy based frypan and cook meatballs until golden brown, turning them to brown evenly

Drain on paper towel and sprinkle with a little lemon juice 

Serve warm or cold, with a spicy grilled tomato sauce 

Makes Thirty 

                           

                 

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