Cheese 'polpette' with lemon recipe

Polpette simply means small meatballs. Adding a good handful of cheese to the meat mixture gives them added depth of flavour

Makes about 30

Ready in 30 minutes

Quick

Ingredients

25g butter
3 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
250g minced beef
250g minced pork
75g Grana Padano, finely grated
50g fresh white breadcrumbs
Finely grated zest of 1 lemon, plus thin lemon wedges, to garnish
4 tbsp chopped fresh flatleaf parsley
1 large egg, beaten
1/2 tsp salt

METHOD

How to make cheese 'polpette' with lemon

1. Heat the butter and 1 tablespoon oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes.

2. Scoop the onion mix into a large bowl and add the minced meats, cheese, breadcrumbs, lemon zest, parsley, egg and salt. Mix together with your hands, then divide the mixture into about 30 walnut-size pieces and roll into balls (polpettes). Flatten each ball slightly into a small disc.

3. Wipe the frying pan clean, add the remaining olive oil and place over a medium-high heat. Add the polpette, a few at a time, and fry for 2-3 minutes, until crisp and nicely browned on either side. Serve hot with the lemon wedges.