Polpette al coriandolo e peperoncino
Beef Meatballs with Coriander and Chili
Spicy beef meatballs with coriander and chili make ingenious party food, as they can be made weeks in advance.
We cannot have a picnic or a grand family lunch without some kind of polpette like these beef meatballs with coriander and chili. The fried globes of meat, bread, fish or vegetables can persuade anyone to nibble, and once you’ve started it is almost impossible to stop.
Furthermore it’s easy to make meatballs for a lot of people in advance. They can be fried in the oven and kept in the freezer, until the day they are due to be served. All you have to do is to heat them up.
Cut the bread into small dices and soak them in beaten egg.
Grate onion and garlic and mix well with meat, bread and egg.
Chop chilli, mint, parsley and coriander leaves finely and add them to the mixture along with other spices.
Heat the oil on a frying pan.
Use a teaspoon to form small meatballs.
Fry the meatballs until they are done.
If you are making a large portion, you can fry the meatball until brown on all sides and let them finish in the oven. It usually takes 12 minutes at 180 C / 350 F.
Serve the beef meatballs with coriander and chilli with a nice salad and good bread.
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