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This recipe can be used with meat or without thus making it a possible
vegetarian dish.These are also called breaded meatballs, however
I add into the meatballs some bulgur (which is super easy to make).
The taste will be slightly different but it is based off an Italian
meatless meatball made with breadcrumbs rather than meat. The Italian
word for meatballs is "polpetti" and can refer to meat
filled or meatless. |
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Servings: 4-6 |
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Ingredients |
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Italian Name |
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1 cup breadcrumbs |
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briciole di pane |
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1 cup cooled cooked bulgur
(I use this as a meat replacement) |
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cotto bulgur (not sure on this one) |
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1/4 Cup grated romano cheese
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formaggio grattugiato romano |
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handful fresh basil chopped
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basilico fresco |
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1 -2 cloves of garlic chopped |
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spicchi d ' aglio |
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1 egg |
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uovo |
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Extra Virgin olive oil |
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olio extravergine di oliva |
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Instructions |
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| 1. |
In large bowl, mix
all ingredients until moist. |
| 2. |
Form into meatball
size balls. |
| 3. |
Heat 2 or 3 swirls
(about 2-3 Tablespoons) oil in frying pan over medium heat |
| 4. |
When hot, add meatballs
and gently move around for about 3 minutes so no burning occurs. |
| 5. |
Remove from pan and
place in lightly oiled baking dish. |
| 6. |
Bake at 360F for 30
minutes. |
| 7. |
Serve warm with sauce
on the side. |
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TIP #1:
Do not cook these in sauce because the breadcrumbs will absorb
all the sauce. |
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Tip #2: You do not have to use bulgur, but it is
a great way to get the family to eat more healthy fiber without
ever knowing it!
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Suggestions
for Side Dishes |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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