Name: Polpette with Mesclun Salad
Ingredients: Polpette; 2 lbs. combined ground beef and ground pork; 3/4 cup grated Romano cheese; 3/4 cup grated Parmesan cheese; 1 cup Italian seasoned bread crumbs; 1/2 cup chopped fresh parsley; 4 cloves garlic, minced; 2 eggs; Salt and black pepper, to taste; 1/3 lb. fontina cheese, cut into 1/2-inch cubes; 2 cups flour; 1 1/2 cups vegetable oil; Salad; 3 Tbsp. olive oil; 2 Tbsp. red wine vinegar; 1/2 tsp. Italian seasoning; 1 pinch crushed red pepper flakes; 5 ounces mesclun

Description

Rustic and savory, this Polpette with Mesclun Salad is the dinner of my dreams!

Ingredients

Scale

Polpette
2 lbs. combined ground beef and ground pork
3/4 cup grated Romano cheese
3/4 cup grated Parmesan cheese
1 cup Italian seasoned bread crumbs
1/2 cup chopped fresh parsley
4 cloves garlic, minced
2 eggs
Salt and black pepper, to taste
1/3 lb. fontina cheese, cut into 1/2-inch cubes
2 cups flour
1 1/2 cups vegetable oil
Salad
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 tsp. Italian seasoning
1 pinch crushed red pepper flakes
5 ounces mesclun

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Instructions

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.
Enjoy!