Polpette alla Fiorentina



  • 300 gr of leftover boiled meat
  • 2  potatoes
  • 1 Spring of parsley
  • 1 Clove of garlic
  • 2 eggs
  • Stale bread
  • almond milk or just tap water
  • oil olive
  • salt
  • Pepper


  1. Soak some bread in almond milk (or water)  for a while.
  2. Boil the potatoes in salted water, peel and mash them.
  3. Place meat leftovers in a food processor with squeezed bread.Pulse until combined.
  4. Mix it with the  mashed potatoes into a large salad bowl.
  5. Chop the peeled garlic and parsley and add salt and pepper. Add the eggs into the bowl and mix well.
  6. Take a little of the mixture and form a flattened meatball, and then pass it in breadcrumbs. Repeat until end.
  7. Fry the meatballs in olive oil, pat dry with paper towels, season with salt and serve immediately.
  8. Serve with fresh or boiled vegetables.

Note: A great Italian recipe from Tuscany today, Florence specifically,  very tasty and delicious. You can use any meat leftovers you have. I mostly make them with lamb leftovers, and my 2-year-old little boy, who can not eat beef  because of allergy in casein, just loves them!!

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