Stuffed Polpette with Eggs
Stuffed Polpette with Eggs is the Italian version of Scotch eggs. The first time I had these giant meatballs was in 1975 when I visited Figline Vegliaturo where I was born. My Zia Marietta, who lived to be 103 made the best. These meatballs were giant and stuffed with cheese and of course deep fried. My mom makes them with eggs and fries them until they are golden brown.
Polpette
Polpette is the word used for any meatball, even a bread one. These giant meatballs are usually fried and made with beef and pork. In order to keep our waistlines and heart trimer and healthier, I use turkey. I don’t fry them, I bake them. In Italy meatballs are never served with pasta, but as a second course or a main.
My Zia Marietta
My Zia Marietta was my nonna’s sister and the oldest of the three girls; all of them are my inspiration. After Marietta was Erminia and then my nonna Emilia. Born in 1902, 1904 and 1906 these girls persevered a life filled with sorrows and joys, but their love of family, friends and food gave them a long happy life. https://recipesatmytable.com/behind-the-recipes/
In 1975 when I returned to Figline for the first time after immigrating to Canada, my Zia Marietta and Zio Pietro( her husband) greeted us with generosity and open arms. We returned to the family home which was now renovated. On the top floor, they set up a long table with chocolates, cookies and cakes. Yes, we were spoiled.
What I loved most was listening to her stories of a time gone by. I also loved her kitchen; she had the original fireplace where the cooking was done before stoves. It was the home all the girls were born in and the home my great grandmother Theresa died in. Every day there was laughter by that fireplace and that resonates with me today as I make this recipe. I also feel her arms wrapped around me as she sang me the “Ninna Nanna” ( the famous Italian Lullayby) . You can listen to it at https://www.youtube.com/watch?v=wd5sO3gRGeo
Zia Marietta’s polpette were delicicious; I think they were about half a pound each and of course, fried in oil.
The meat mixture is simple; it consists of spices and a little olive oil. the dredging station of eggs and bread crums is ready.
I wrap the meat mixture around a boiled egg.
Stuffed Polpette with Eggs
Boiled eggs wrapped in Turkey.
Ingredients
The Turkey Mixture
- 450 gr minced turkey meat
- 2 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
The eggs
- 4 eggs
- water to completely cover the eggs
Dredging Statsion
- 2 eggs
- 1/4 cup cold water
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup olive oil for your hands and more for drizzling
Instructions
The Turkey Mixture
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Put all the ingredients in a bowl and mix.
Divide into 4 equal portions.
You can score it with your hands if you like.
The eggs
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Put eggs in a pot and cover with water.
Bring to a boil and cook for one minute.
Turn off the heat and cover with a lid. Let sit for another 9 minutes. This is the perfect boiled egg.
Run under cold water. Leave in cold water for about 10 minutes and then peel.
The assembly
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Beat the eggs with cold water.
Place the bread crumbs in a dish.
Spread olive oil on your hands. This will keep the meat from sticking to your hands and give the polpette a smooth texture.
Take 1/4 cup of the meat mixture and place a boiled egg in the centre.
Roll into a smooth ball around the egg.
Dip the ball into the egg and then the bread crumbs.
Spread parchment paper on a cookie sheet.
Drizzle olive oil over the paper.
Place the meatballs.
Drizzle more olive oil over the meatballs.
Place in a 375 F oven for 30 minutes. Turn the meatballs at 15 minutes.
To serve
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You can serve the meatballs with a little marinara sauce over them and a side of anything you like.
We just like them plain with a big tossed salad.
Recipe Notes
You can use any type of ground meat here: pork, veal, lamb or beef are also good choices.
A strip of mozzarella cheese on the inside is also a nice addition.
Here we had them with cabbage, beans and roasted potatoes.
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