Polpette di Pane-Bread "meatless meatball "

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option.

Welcome to my tiny Tuscan kitchen, I'm Judy of Davina Cucina.

I'm going to make Polpette di Pane, a quick appetizer from Puglia.

Take a few slices of stale bread and soak them in milk to soften.

Let the bread soak for a few minutes, then squeeze out the milk and discard it.

Add 100 grams of grated parmesan cheese, 1 large egg, and minced mint to the soaked bread.

Mix everything together with your hands until well combined.

If the mixture is too dry, add a little more milk.

Preheat oil in a pan for frying.

Form the mixture into small bite-sized meatballs and roll them in flour to coat.

Once the oil is hot, add the meatballs to the pan, turning them to brown all sides.

Cook until golden brown, about a few minutes, turning occasionally to ensure even cooking.

Lightly salt the meatballs after frying for added flavor.

Remove the meatballs from the oil and let them drain on a towel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens