In Italy, we call them polpette (meatballs) and this version is one of my favourite way of eating them! Soft and super tasty on the inside and crispy on the outside. Best served with roasted potatoes or a simple salad, your family will fall in love with this recipe. I buy the family pack steak mince because on weekdays, I don’t have much time to cook and when possible, I prefer to take home-cooked meals to work instead of buying sandwiches. Otherwise, for one meal, the 500 g pack is more than enough.

This recipe makes 20 small patties

Ingredients

For the meat

1kg 5% fat lean beef steak mince

3g dried or fresh flat leaf parsley

50g freshly grated parmesan cheese

3 large clove of garlic, grated

2 medium egg yolk

Salt to taste

1 tsp black pepper

For the coating

400g breadcrumb

4 beaten eggs

Salt to taste

20g freshly grated parmesan cheese

Note: I strongly advise you to either make your own breadcrumb or buy a type made with real bread instead of the golden or orange type.

Method

Take a large bowl and put the meat in.

Add all the ingredients and mix well.

Use 2 tbsp of meat to form each patty.

Toss the meat from hand to hand until you give the wanted shape.

Place all the meatballs on a large plate.

In a deep container, add a large amount of breadcrumb, and in a separate one, break 3 eggs and beat them with a pinch of salt.

Pass each patty first into the beaten egg, and then into the breadcrumb, turning it on each side to obtain a uniform breading.

In the meantime, heat some olive oil in a large pan on a medium-high heat for a couple of minutes.

Add the meatballs, but don’t crowd them together.

Cook them for about 4 minutes on each side and place them on a plate.

Let them rest for a couple of minutes and enjoy.