Rustic and savory, this Polpette with Mesclun Salad is the dinner of my dreams!
If you’ve been following along, it shouldn’t surprise you that meatballs are one of my favorite foods.
Of course my Mom’s meatballs are my all time favorite! I don’t think you can be Italian and not think that your Mom’s meatballs are the best. Because it’s always true!
So CCB celebrated its 4 Year Blogiversary last week! Yahoooo! And because one good way to know where you’re headed is to know from where you’ve come, I spent a little time going back through some old posts. Who doesn’t love taking a walk down memory lane, especially when the lane is peppered with things like this, and this, and this? Am I right?
In my travels – I realized it had been a while since meatballs were the star of the show. And a perfectly fried meatball always deserves a standing ovation as far as I’m concerned, which brings us to these gorgeous polpette.
Polpette are Italian meatballs that can be left round, or shaped into the form of a torpedo (if you’re so inclined). They can seamlessly slip into Sunday sauce, make a slider extra special, or dress up a crunchy salad like we’re doing today.
I’ve been craving fried meatballs with melty cheese at the center for the longest time and today’s the day.
Fontina is my gooey cheese of choice…
…and mesclun with an Italian vinaigrette is my crunchy salad of choice.
These fried meaty cheesy polpette set atop a crisp lightly dressed salad filled with red and green romaine, frisée, red chard, spinach and mizuna has tonight’s dinner written all over it!
Whether you snag a couple straight from the frying pan or slow cook them in your sauce, there will be no denying the taste of Italy happening in your kitchen!
- 2 lbs. combined ground beef and ground pork
- ¾ cup grated Romano cheese
- ¾ cup grated Parmesan cheese
- 1 cup Italian seasoned bread crumbs
- ½ cup chopped fresh parsley
- 4 cloves garlic, minced
- 2 eggs
- Salt and black pepper, to taste
- ⅓ lb. fontina cheese, cut into ½-inch cubes
- 2 cups flour
- 1½ cups vegetable oil
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- ½ tsp. Italian seasoning
- 1 pinch crushed red pepper flakes
- 5 ounces mesclun
- In a large mixing bowl, combine the ground meats, grated cheeses, bread crumbs, parsley, garlic, eggs, salt and pepper. Do not over mix.
- Using a heaping tablespoonful, form the meat mixture into a meatball and place a cube of fontina in the center. Close up the meatball and shape it into a torpedo so the fontina is completely tucked inside.
- Roll the meatballs in flour and fry until cooked through, turning as you go, about 5 - 7 minutes.
- Remove from oil and drain on a paper towel lined plate.
- In a medium bowl, using a whisk, combine the olive oil, vinegar, Italian seasoning and red pepper flakes.
- Dress the salad and top with polpette.