La Luce
Polpettine
| Category: | Primi |
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Notes
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Ingredients
| 5 | lbs. | Kurobuta pork butt boneless |
| 5 | ea. | Eggs |
| ¼ | ea. | Whole nutmeg |
| ½ | loaf | Pullman white bread (crust off) |
| 1 | c. | Parmesano Reggiano, grated |
| ¼ | c. | Pecorino Romano, grated |
| 2 | oz. | Kosher salt |
| ¼ | oz. | Black pepper |
Preparation
- Cut Pork Butt in long Strips, place in a sheet pan add seasoning (Salt, Pepper) and grind 2 times.
- Soak white bread in water for 5 minutes after that squeeze water out and put in a bowl with the ground pork, beaten eggs, parmesan, pecorino.
- Mix by hand until all ingredients are well combined.
- Let it rest aside for at least 30 minutes.
- Shape the meatballs about the size of a small marble. Place them in a sheet pan with parchment paper and cook in oven for 5 minutes at 500°F until golden brown.
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