Fried Meatballs w/ Potato

Meatballs are one of those incredible inventions that travel the world uniting cuisines from across the globe.

Polpette is a word denoting Italian meatballs, traditionally consisting of ground beef or veal that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, garlic, mashed potatoes & Parmigiana Reggiano.

Although some might think that polpette are served with pasta, that is mostly a North American thing. Italian polpetti are typically consumed on their own as a snack, appetizer or finger food.

These little meatballs are incredibly soft due to the good amount of mashed potatoes in them. Instead of being appetizers, I added some extra veggies to make it a main course. We really enjoyed the whole combination.

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Fried Meatballs w/ Potato
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Votes: 2
Rating: 5
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Instructions
  1. In a saucepan, cover the potatoes with cold water & boil gently until tender.
  2. In a large skillet, combine oil with 1/2 tsp minced garlic & the rosemary. Cook over moderately high heat, stirring frequently, until the garlic is fragrant but not colored. Add the ground meat, breaking it up with a wooden spoon. Season with salt & pepper, cook stirring occasionally until browned. Drain any fat from meat & transfer to a large bowl.
  3. In a small bowl, soak the bread in the milk for a few minutes; it should absorb as much as possible.
  4. Drain the potatoes as soon as they are tender. Peel them while still hot & mash or rice them. Place in the bowl with the meat; add soaked bread & remaining 1/2 tsp garlic, parsley, 1 egg & the Parmesan cheese. Mix thoroughly.
  5. Break the remaining egg into a small bowl & beat it lightly with 2 Tbsp water. Spread the bread crumbs on a plate. Lightly roll the meat mixture into 1-inch balls. Dip the meatballs first in the beaten egg, lifting them out one at a time & letting any excess egg drip back into the bowl. Roll them in the bread crumbs & set aside on a platter.
  6. Pour about 1/2-inch veg oil into a large skillet & heat. Add as many meatballs as will fit loosely in the pan & fry, turning as necessary, until evenly browned all over, about 4 minutes. Transfer the browned meatballs to a wire rack or paper towels. Continue to fry remaining meatballs. For our supper I added some mushrooms & peppers.

Pumpkin Seed Crusted Pork Chops

The quintessential food of Autumn, the pumpkin, is actually a Mexican native as well as an ancient food staple.

Thinking about Autumn itself, gives us the opportunity to recognize beautiful ‘moments’ in an imperfect world. Fall is an especially ‘magical’ season that is often overlooked with its stunning foliage,mild weather and pumpkin ‘everything’ food fare. It’s when the green around us is replaced by vibrant orange, bright red and golden yellows. We need to discipline ourselves to linger even if its just for a moment on those things so they will be embedded in our memory like a snapshot in a tattered scrapbook. Soon the color disappears as the frosty white takes its place as time slips away.

These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. 

In keeping with ‘all things pumpkin’, I am making some pumpkin seed crusted pork chops today. Pumpkin seeds, also called pepitas by the Mexican-Spanish.  Pepita de Calabaza, meaning ‘little seed of squash’, were actually discovered by archaeologists in caves in Mexico. Aztec cultures used them as both a ritual offering and food.

We found these pork chops real good with the pumpkin seeds giving them a real earthy, nutty flavor.


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Pumpkin Seed Crusted Pork Chops

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Course Main Dish
Cuisine American, European

Servings


Ingredients

Course Main Dish
Cuisine American, European

Servings


Ingredients

Votes: 0
Rating: 0
You:
Rate this recipe!


Instructions
  1. In a food processor, combine pumpkin seeds (saving a few whole ones for garnish), panko breadcrumbs & salt. Pulse for a couple of seconds then add melted butter & parsley; pulse a second more.

  2. Arrange 3 bowls on work surface. Put flour in first bowl, whisked eggs in second bowl & pumpkin seed mixture in third bowl. Coat pork chops in flour, shaking off any excess then dip in eggs & last in the pumpkin seed mixture, pressing down on both sides.

  3. Preheat oven to 350 F. In a skillet, heat olive oil & brown pork chops lightly on both sides. Place pork chops on a roasting tray & bake for 12-15 minutes. Allow pork to rest 5 minutes before serving. Sprinkle with a few whole pumpkin seeds as a garnish.