In Italy there is nothing humdrum or mundane about meatballs. In many culinary traditions—from North Africa to the Middle East and Asia—ground or crushed meat in the shape of balls or patties often yield the most exotic, unique and delicious tastes. So, when Italians make beef or veal meatballs (polpette),you can be sure some special ingredients are always added to lift them out of the ordinary—such as adding garlic, parsley, eggs and sometimes even Parmigiano, breadcrumbs, egg to the ground beef. Though the Italians’ fondness for polpette can’t rival the Americans’ love for hamburgers, it is certain that meatballs and their many variations must be included among the favorite recipes of Italian cuisine.
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