Polpettone alla Griglia Recipe Guide

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Polpettone alla Griglia

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Grill (charcoal or gas)
• Mixing bowl
• Meat thermometer (optional, but helpful)
• Skewers or a grill-safe tray for cooking the meatballs
• Tongs for turning the meatballs

Ingredients

  

• Ingredients
• 1 lb ground beef can use a mix of beef and pork for extra flavor
• 2/3 cup breadcrumbs
• 1 egg
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• 2 cloves garlic minced
• Salt and pepper to taste
• Olive oil for grilling
• Optional:
• For a smokier flavor you can add herbs like rosemary or thyme, or use a touch of smoked paprika.
• If you're looking for a lighter version substitute the beef with turkey or chicken and adjust the seasonings accordingly.

Instructions

 

• Directions
• Prepare the Meat Mixture:
• In a large bowl, combine the ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper.
• Mix well until the ingredients are fully incorporated. You can use your hands for this to ensure everything is evenly distributed.
• Form the Meatballs:
• Take a small portion of the mixture and roll it into a ball, about the size of a golf ball.
• Arrange the meatballs on a baking tray or a plate and refrigerate them for at least 15 minutes to help them hold their shape during grilling.
• Grill the Meatballs:
• Preheat your grill to medium heat and brush the grates with olive oil to prevent sticking.
• Grill the meatballs for 5-7 minutes per side, until they are well-browned and cooked through (an internal temperature of 165°F or 75°C). Turn them carefully using tongs to avoid breaking them apart.
• Serve:
• Once grilled, remove the meatballs from the grill and let them rest for a couple of minutes before serving.
• You can serve them with a side of grilled vegetables, or pair them with a simple tomato sauce for extra flavor.
• Variations and Tips:
• Vegetarian Option: Use plant-based meat substitutes or make a mixture of ricotta cheese, breadcrumbs, and herbs for a vegetarian version.
• Add Spices: For a spicy kick, add chili flakes to the mixture.
• Make Ahead: You can prep the meatballs in advance and freeze them before grilling. Just ensure to thaw them before cooking.

Keyword Polpettone alla Griglia

Polpettone alla Griglia, a grilled Italian meatloaf, is a dish that combines tender, flavorful meatballs with a smoky char from grilling. This dish is a favorite in various parts of Italy, with regional variations often reflecting local flavors and preferences. Based on my overall experience, I’ve found it to be an easy yet impressive dish to make, perfect for a casual dinner or a BBQ gathering. Let me show you how I make this delicious recipe that can easily become a go-to in your cooking repertoire.

What to Expect:

When grilling these polpette, you’ll notice a delicious caramelized exterior that contrasts beautifully with the juicy, flavorful interior. They’re perfect for an outdoor grill session or a quick meal when cooked in a skillet or under the broiler if you don’t have access to a grill.

Recipe Overview

• Cuisine: Italian
• Course: Main Dish
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4-6 servings
• Calories: 300-350 per serving (depends on ingredients used)
• Cost of Ingredients: Moderate, around $15–$20 (depending on meat and regional ingredients)
• Ease of Cooking: Moderate (requires attention to grilling, but otherwise straightforward)

Equipment Needed

• Grill (charcoal or gas)
• Mixing bowl
• Meat thermometer (optional, but helpful)
• Skewers or a grill-safe tray for cooking the meatballs
• Tongs for turning the meatballs
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpettone alla Griglia  now.

Ingredients

• 1 lb ground beef (can use a mix of beef and pork for extra flavor)
• 2/3 cup breadcrumbs
• 1 egg
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for grilling

Optional:

• For a smokier flavor, you can add herbs like rosemary or thyme, or use a touch of smoked paprika.
• If you’re looking for a lighter version, substitute the beef with turkey or chicken and adjust the seasonings accordingly.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpettone alla Griglia  now.

Directions

1. Prepare the Meat Mixture:
   • In a large bowl, combine the ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper.
   • Mix well until the ingredients are fully incorporated. You can use your hands for this to ensure everything is evenly distributed.
2. Form the Meatballs:
   • Take a small portion of the mixture and roll it into a ball, about the size of a golf ball.
   • Arrange the meatballs on a baking tray or a plate and refrigerate them for at least 15 minutes to help them hold their shape during grilling.
3. Grill the Meatballs:
   • Preheat your grill to medium heat and brush the grates with olive oil to prevent sticking.
   • Grill the meatballs for 5-7 minutes per side, until they are well-browned and cooked through (an internal temperature of 165°F or 75°C). Turn them carefully using tongs to avoid breaking them apart.
4. Serve:
   • Once grilled, remove the meatballs from the grill and let them rest for a couple of minutes before serving.
   • You can serve them with a side of grilled vegetables, or pair them with a simple tomato sauce for extra flavor.

Variations and Tips:

• Vegetarian Option: Use plant-based meat substitutes or make a mixture of ricotta cheese, breadcrumbs, and herbs for a vegetarian version.
• Add Spices: For a spicy kick, add chili flakes to the mixture.
• Make Ahead: You can prep the meatballs in advance and freeze them before grilling. Just ensure to thaw them before cooking.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Polpettone alla Griglia  now.

Nutritional Information (Per Serving):

• Calories: 300-350
• Protein: 25g
• Fat: 20g
• Carbohydrates: 10g

Notes:

From my own personal experience, these grilled meatballs turn out perfectly crispy on the outside while remaining juicy on the inside. The grilling adds a wonderful smoky flavor, and the recipe is highly adaptable to different tastes. Whether you’re serving them with a fresh salad, on a bun like a burger, or with pasta, they never fail to impress!

So…:

I hope this guide has made making Polpettone alla Griglia seem a little less daunting! Have you tried it before? Or is this your first time? Please, be honest, and let me know in the comments below. I’d love to hear feedback from a real person like you, so please, leave your honest comment.

Enjoy making this dish and let the grilling begin!