How To Make Perfect Polpette (aka Italian Meatballs) Every Time

How To Make Perfect Polpette (aka Italian Meatballs) Every Time

Warmth 1/4 cup olive oil in a big Dutch oven over medium-high warmth till shimmering. Add the onions, garlic, 2 teaspoons dried oregano, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon purple pepper flakes. Cook dinner, stirring often, till a lot of the liquid from the onions is evaporated, 10 to 12 minutes. (Cut back the warmth if the onions start to tackle any shade.)

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