Venetian-style Polpette: A Taste of Venice

Ingredients

In this Venetian adaptation of Frikadeller, the Danish meatballs are transformed into Italian-style polpette. The original Frikadeller recipe typically uses a mixture of ground pork and beef, while Venetian-style Polpette primarily use ground beef. The spices and herbs used in the Venetian version are also different, with oregano and garlic being prominent flavors. Additionally, the polpette are served with a rich tomato sauce and paired with creamy polenta or pasta, which is a departure from the traditional Danish accompaniments. We alse have the original recipe for Frikadeller, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup milk 1/4 cup milk
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, lightly beaten 1 egg, lightly beaten
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, onion, garlic, parsley, oregano, salt, black pepper, and egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes.
4. 4.
   Pour the tomato sauce over the meatballs and reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through.
5. 5.
   Serve the Venetian-style Polpette hot, garnished with fresh basil leaves. They can be enjoyed on their own or served with creamy polenta or pasta.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If you prefer a richer flavor, opt for ground beef with a slightly higher fat content.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. If you're lactose intolerant, you can substitute it with a lactose-free cheese or omit it altogether.

Tips & Tricks

• For extra flavor, you can add a splash of red wine to the tomato sauce while simmering the meatballs.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the meatball mixture.
• To make the polpette more tender, soak the breadcrumbs in milk for a few minutes before adding them to the meatball mixture.
• If you're short on time, you can use store-bought tomato sauce instead of making it from scratch.
• Leftover polpette can be refrigerated and enjoyed the next day. They can also be frozen for up to 3 months.

Serving advice

Serve the Venetian-style Polpette as a main course, accompanied by creamy polenta or pasta. They can also be served as an appetizer or part of a buffet spread. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Arrange the Venetian-style Polpette on a platter, with the tomato sauce drizzled over them. Sprinkle some grated Parmesan cheese and fresh basil leaves on top for an elegant touch. Serve with a side of creamy polenta or pasta to complete the presentation.