Polpette di Kai

(Italian style Meatballs or Burger Patties)
Polpette di Kai
Photo posted by Kaishin Chu © 2007.

I made a scrumptious ground meat recipe that worked both for meatballs and hamburger patties. I did spaghetti the classic Italian way for Jason, while I used kamut rotini for myself, since I’m to avoid wheat and rice.

2 kg Ground Pork ( you can use both beef and pork or just of one or the other)
2 Eggs, room temp.
2 cups Day old bread Crumbs (use food processor to break down to fine crumbs)
2 cups Parmesan, grated
2 med Onion (yellow or white), minced
1/2 cup Green onion/scallions, minced
2 cloves Garlic, crushed or finely minced
2 tsp Black pepper, freshly ground
4 tsp Salt
3 tbsp Red Wine
3 tbsp Worcestershire Sauce
2 tbsp Italian seasoning (dried basil, oregano, chili flakes, etc..) or minced fresh Basil and Oregano

Combine all ingredients and knead to mix well. If mixture feels a bit too wet, add a bit more bread crumbs to thicken, little bit at a time. Use water if it’s too dry, tbsp. at a time to moisten.

Roll into meat balls of desired size (remember they shrink about 1/3 of it’s size when cooked), or shape into hamburger patties

Use fresh or freeze them on a parchment/plastic wrap lined cookie sheet, then package into zip lock bags for use later on. Stores well upto a month if well sealed.

Makes about 12-14 large patties (to fit Kaiser buns) or enough meatballs to feed 8-12 people!!

2 thoughts on “Polpette di Kai

  1. by the way, to get the size of the large patties, I used a 1 cup dry measuring cup to fill up and then shaped into patties about 1/4″ to 3/8″ thick. Just the right size.

  2. A yummy comfort food recipe. Perfect for the cold weather we are having here in Canada. Your photos look delicious!

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