Polpettes are glorified meatballs that have that typically Italian flavor given by a mixture of mint, garlic, and oregano. Serve the polpettes hot or at room temperature.
3 slices of stale bread without the crust
1 kg of minced meat, beef (or veal)
1 tsp of vinegar
½ cup of fresh mint, finely chopped, or 1 tablespoon of dried mint
1-2 tsp of oregano
4-5 cloves of garlic, finely sliced
- Finely chop mint
- Finely slice garlic
- Soak the bread in water and squeeze lightly.
1. Combine the meat, vinegar, egg and herbs, and knead well. If you have time, leave the mixture overnight in the fridge so that all the flavours can combine completely.
2. Form largish balls of the mince and roll them into shape between wet palms.
3. Coat in flour and fry in olive oil.