Polpettini

Ingredients:

• 220 g beef
• 220 g of veal
• 220 g of minced pork
• 3 onions
• 3/4 cup Parmesan
• 0.5 cups breadcrumbs

Preparation:

1. Grease a large skillet with olive oil and heat over medium heat. Add 3 diced onions, season with salt, and cook until softened, 8-10 minutes. Add 3 finely chopped garlic cloves and cook for another 2-3 minutes. Let cool.
2. In a bowl, combine 220g each of ground beef, veal, and pork with the onion mixture, 3/4 cup Parmesan, 0.5 cup salt, and 1/2 cup salt. breadcrumbs, 1/4 cup water, 3 eggs, and 3 tablespoons finely chopped rosemary; season with salt. The mixture should be fairly soft; add another 1-2 tablespoons of water if necessary. Form the meat mixture into 2.5 cm balls.
3. In a large skillet over high heat, fry the polpettini in olive oil in four batches, turning until golden brown. Add 1/2 cup chicken broth to each batch; cook until reduced by half, 2-3 minutes. Serve garnished with rosemary sprigs.