Aromatic steamed meatballs
- Lactose Free
- Energy Kcal 295
- Carbohydrates g 17.6
- of which sugars g 9.2
- Protein g 38.4
- Fats g 7.8
- of which saturated fat g 2.61
- Fiber g 5.3
- Cholesterol mg 183
- Sodium mg 537
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 18 min
- Makes: 35 pieces
- Cost: Low
PRESENTATION
Polpette aromatiche al vapore is a super tasty twist on the usual fried meatballs you’d find all over Italy. Seriously good. These steamed meatballs mix ground veal with a delightful blend of fresh herbs like parsley, chives, marjoram, and just a hint of fennel. Really, each bite is wonderfully fragrant and tender. Steaming—yeah, that’s a game-changer—keeps them light and moist. Thing is, health-conscious folks will love how these aromatic meatballs keep all the fresh herb flavors intact, letting them truly shine.
Imagine these as your go-to appetizer. The herbs blend so so well with the veal, and the gentle steam makes for a bite with a delicate yet rich texture. I mean, people expect heavier meatballs, but these are different. Pretty much. All over Italy, folks have their own ways of making meatballs, but this version? It's simple and lets the ingredients be the star. Without frying, it’s a lighter dish for sure, perfect when you’re looking for something easy yet flavorful.
With their soft, almost juicy feel, these aromatic meatballs really stand out among easy meatball recipes. You’ll taste those herbs in every bite, and that mix of moist and herbaceous is unforgettable. It’s one of those dishes that sneaks up on you. Seems simple, but once you try it, you really really get that fresh, tender vibe. And look, whether you’re hosting a dinner party or just want to try something new, these meatballs will become your go-to, bringing a piece of Italian culinary tradition to your table. For sure, it’s healthier and full of flavor. So here's the thing: you can’t go wrong with these! Really!
- INGREDIENTS
- Ingredients for 35 meatballs
- Veal 1.3 lbs (600 g) - ground
- Water 6.3 cups (1.5 l)
- Fresh scallion 1.75 oz (50 g)
- Stale bread 0.875 cup (50 g) - crumb
- Vegetable broth ¼ cup (50 ml)
- Eggs 2
- Garlic ½ clove
- Thyme 20 sprigs
- Bay leaves 3 leaves
- Ground black pepper 15
- Chives 5 tsp (5 g)
- Parsley 1 tbsp (5 g)
- Marjoram 7 tsp (5 g)
- Wild fennel 1 tsp (5 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Aromatic steamed meatballs
To prepare the aromatic steamed meatballs, start by chopping the herbs: chop the chives 1, parsley, thyme, marjoram, and fennel seeds 2 with a knife and set aside. Take the stale bread, remove the crust 3, and cut the crumb into cubes,
place it in a food processor 4 and finely chop it. Wash the green onion, cut the stem and set it aside (it will be used to flavor the cooking water), chop the bulb of the green onion 5, and stew it with a ladle of broth 6 or water until it wilts.
Take a pot equipped with a steam cooking basket large enough and pour in the water, add the aromas: bay leaf, whole peppercorns, and the green onion stem you saved 7. Beat the eggs in a bowl 8, add salt and pepper. In another bowl, place the minced meat and season it with crushed garlic 9,
the stewed green onion cooled down 10, the previously beaten eggs 11, and finally the crumb chopped with the mixer 12.
Knead everything until the mixture is smooth and compact 13. Now add all the previously chopped herbs: chives, parsley 14, thyme, marjoram 15,
and fennel seeds 16. Now form the meatballs: try to make small meatballs more or less the same size 17 (weighing about 0.7 oz each) to ensure even cooking. Skewer the meatballs with toothpicks 18, heat the water in the pot, and wait for it to boil.
Place the aromatic meatballs in the steamer 19 and cook them for about 18 minutes covered with the lid 20. (If you want, you can also bake the meatballs: place the meatballs in a greased baking dish and bake in a static oven for 30 minutes at 350°F or in a convection oven at 320°F for about 25 minutes). Once cooked, serve the aromatic steamed meatballs hot; if you like, you can accompany them with a fresh lamb's lettuce salad 21.