Now one good thing about this lockdown is all the experimentation we’re enjoying in the kitchen. And some of the mega-brands out there do know that we’re going through all of this, so the original DIY furniture house IKEA has decided to help us out in this hard time and published online the recipe for their amazing Ikea meatballs recipe: the ALLEMANSRÄTTEN.
Like the rest of the world out there, we’re in Lockdown and respecting social distancing. To keep busy we love to enjoy some nice homemade meals. If you’re looking for some of our recipes we’ve got that classic Spaghetti al Pomodoro, an amazing Frittata di Macceroni (that I’m going to make myself for lunch today) and my personal favorite the Pasta ai Broccoli. Enjoy!
Now, we’re here on a mostly Italian lifestyle website, so I’m not gonna give you the Ikea meatballs recipe, that would be a bit odd on our part, but rather present to you the Florentine Meatball. The Polpette Fiorentine.
Disclaimer: I LOVE Ikea’s Meatballs.
Polpette Fiorentine is one of those things you’ll have at least once while you’re in Florence. I know you won’t be coming anytime soon, but when you do come back I advise this is the first thing you do (if you eat meat). For now, start making them at home so you can test the difference once you’re here.
The main ingredients are:
- 200g of Potatoes
- 1 stale roll of bread (preferably with a hard crust)
- 1 Glass of Milk
- 300g of Minced Meat (boiled)
- 1 Clove of Parsley
- 1 Clove of Garlic
- 3 Spoons of Grated Parmigiano
- 2 Eggs
- Breadcrumbs
- Olive Oil or Frying Oil
- Salt & Pepper
So, as you can see we’ve got fair extra ingredients compared to our usual recipe lists. But don’t let that scare you, as it takes about 40 minutes to prepare and cook these polpette Fiorentine. Compared to the 2h and a half of the Ikea meatballs recipe. That I would try nonetheless, we’ve all got time ?
Start off by boiling the potatoes with the skin on, this way it’ll be easier to peel them off later. While you’re waiting let the stale bread sit-in milk so it gets nice and soggy.
Once that part is ready, peel the potatoes and crush them up, if you’ve got a potato masher that’s great you’ll cut down on some time. Also, take the bread, squeeze out all of the milk and hash it into pieces.
Now get your boiled meat and chop it up nice and finely, while doing the same with the Parsley and the Garlic.
Then put the meat, the parsley, the garlic, the Parmigiano, the eggs, the potatoes, and the bread and mix them together to make a nice batch. Add salt and pepper, based on your taste.
Now that you have a nice batch of meatball mix, start making little round shapes that you’ll then cover in breadcrumbs. Fry them in a good amount of oil (enough for them to be covered, if you have a deep frier even better), and here are your Polpette Fiorentine. Buon Appetito!
