Meatballs (Polpette alla casalinga) from The Cooking of Italy (Foods of the World) by Waverley Root and Time-Life Books

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on August 18, 2018

    Correction to above....perfectly cooked meatballs.

  • okcook on August 17, 2018

    This is an excellent recipe. I used my Kitchen Aid paddle attachment to knead the mixture into a 'fluffy' consistency asked for in the recipe. Fry a bit of mixture to test for seasoning before forming the balls. Made each meatball at 2 tablespoons which resulted in the perfect size. I used the frying method recommended in the recipe. I did re-roll the meatballs from the fridge before frying so they were round which made for easy rolling around in the pan. Eight minutes at a medium high heat resulted in perfectly folded meatballs (165F)

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