Ingredients
500 grams ground beef
3 eggs
minced parsley
2 small cloves of garlic
grated Parmesan cheese
1-2 cups milk
Pinch pepper
bread crumbs
Method
Sources
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RecipeNLG
dataset
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional compressor gelato maker — no pre-freezing, continuous
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic blend — oregano, basil, thyme, rosemary, marjoram
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Professional compressor gelato maker — no pre-freezing, continuous
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mince the parsley and garlic, put all the ingredients in a bowl and knead until you have a compact ball. After that, take small amounts of meat from the mixture and roll them into balls with your hands. You will need a pan with hot oil to cook Polpette... and serve hot! Variation: If you want to propose a different recipe, cook them for half into hot oil, then put Polpette into souce and cook for the other half.