Polpette alla Genovese are a tasty and flavorful dish typical of Ligurian cuisine. Made with soy granules, minced meat, dried mushrooms and flavored with grated Parmigiano, garlic, parsley, marjoram and nutmeg, these meatballs are then cooked in crispy vegetable oil. Ideal to serve with fresh pasta or enjoy on their own, Polpette alla Genovese will win over the tastes of both adults and children.
Prepare the granules, soak the bread crumb in milk and combine with the minced meat, the egg, grated Parmigiano, chopped parsley and garlic, rehydrated and chopped mushrooms, marjoram, salt and pepper.
Mix everything well and form the meatballs, coat them in breadcrumbs and fry them in the oil.
Pot
Frying Pan
Store Polpette alla Genovese in the refrigerator for up to 2-3 days.
Polpette alla Genovese are a traditional dish of Genoese cuisine, rich in flavors and aromas.
Italy, Liguria
| Energy (kcal) | 335.6 |
| Carbohydrates (g) | 12.44 |
| of which Sugars (g) | 7.16 |
| Fat (g) | 15.59 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 33.02 |
| Fiber (g) | 6.76 |
| Sale (g) | 0.02 |
