Italian Grilled Polpette di Pane with Tomato Sauce

Introduction

Fire up your Arteflame grill for a delicious Italian twist on classic meatballs with these crispy bread-based polpette. Grilled to golden perfection, these smoky delights pair beautifully with a rich tomato sauce. With no need for pots or pans, everything cooks right on the Arteflame, giving unparalleled flavor. Whether served as an appetizer or main dish, these Italian grilled polpette are a sure crowd-pleaser.

Ingredients

• 2 cups stale Italian bread, torn into small pieces
• 1 cup whole milk
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 cups tomato sauce

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oiled napkins and light them.
3. Let the grill heat up for about 20 minutes until the flat cooktop is hot and ready for grilling.

Step 2: Soak the bread

1. Place the torn bread pieces in a bowl.
2. Cover with milk and allow to soak for 10 minutes.

Step 3: Mix the polpette

1. In a large bowl, combine the soaked bread, eggs, Parmesan, garlic, parsley, salt, and black pepper.
2. Mix well until you achieve a uniform dough-like consistency.
3. Form small balls about 1.5 inches in diameter and set aside.

Step 4: Grill the polpette

1. Melt the butter on the Arteflame flat cooktop griddle.
2. Place the polpette on the heated griddle near the center for a golden crispy crust.
3. Grill for about 3-4 minutes per side, moving them slightly towards the cooler zones for even cooking.
4. Once evenly browned, remove when the internal temperature is about 15F below your target doneness.

Step 5: Heat the tomato sauce

1. Pour the tomato sauce onto the flat cooktop griddle.
2. Let it gently simmer near the outer edges of the cooktop.
3. Stir occasionally until warm and slightly reduced.

Step 6: Serve and enjoy

1. Place the grilled polpette on a serving platter.
2. Drizzle with warm tomato sauce.
3. Garnish with extra Parmesan and fresh parsley.
4. Serve hot and enjoy!

Tips

• Use high-quality stale Italian bread for the best texture.
• For extra crispiness, grill the polpette near the hottest center zone first before moving them to a cooler area.
• Adjust seasoning to taste, and add a pinch of red pepper flakes if you like a bit of heat.

Variations

1. Cheesy Polpette: Add a small cube of mozzarella in the center of each polpette before grilling for a melted cheese surprise.
2. Spicy Polpette: Add 1/2 teaspoon crushed red pepper flakes to the mixture for a little heat.
3. Herb Delight: Mix in 1 tbsp of finely chopped basil and oregano for an aromatic twist.
4. Meaty Touch: Blend in 1/2 cup finely ground sausage for a richer texture and flavor.
5. Nutty Crunch: Add toasted pine nuts for an extra layer of crunch.

Conclusion

Grilling polpette di pane on the Arteflame brings out unmatched flavor and crispiness. The smoky essence combined with the rich tomato sauce makes this a perfect dish for any occasion. Keep experimenting with different variations and enjoy the authentic Italian grilling experience.

Best Pairings

• A glass of bold red wine like Chianti or Sangiovese.
• Fresh grilled vegetables like zucchini and bell peppers.
• Grilled garlic bread for dipping in the tomato sauce.
• A light arugula salad with balsamic dressing.