Lunch: Polpette Fritte

There are few things better than homemade meatballs. These Polpette Fritte hail from the northeastern region of Italy and combine spicy Italian sausage, ground turkey and beef with raisins, pine nuts and Parmesan. Roll this killer combo of sweetness and s

This recipe includes superfoods such as:

Nuts

Health benefits of Polpette Fritte

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

6 ounces spicy Italian sausage
6 ounces ground beef
6 ounces ground turkey
1/4 cup non-fat milk
1 1/4 cup Italian-style breadcrumbs
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
4 eggs
1 Tablespoon chopped Italian flat leaf parsley
1 Tablespoon pine nuts
1 Tablespoon raisins
salt and pepper, to taste
olive oil, for sauteing
1 Tablespoon water

Instructions

Preheat the oven to 350 ºF.
In a large bowl, combine the ground Italian sausage, ground beef, ground turkey, non-fat milk, 1/4 cup breadcrumbs, minced garlic, grated Parmesan cheese, 2 lightly beaten eggs, chopped parsley, pine nuts, raisins, and salt and pepper. Use your hands to thoroughly combine all of the ingredients.
Use approximately 1 1/2 tablespoons of the mixture (per meatball) to form the meatballs.
Beat together the remaining two eggs with 1 tablespoon of water. Coat the meatballs in the eggwash and then roll them in the remaining 1 cup of breadcrumbs.
Heat a large pan over medium-high heat and add enough olive oil to liberally coat the bottom of the pan.
Add the meatballs several at a time to the pan, careful not to crowd them together. Brown them for 2-3 minutes on all sides.
Transfer the browned meatballs to the oven and bake them for 10 minutes, or until they're fully cooked.
Drain the meatballs on paper towels and serve.

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