It takes one to... eat them all! What am I talking about? Gluten free meatballs, of course! In Italian we call them polpette and they are generally connected with the image of your grandmother frying all day long in the kitchen.
My version of gluten free turkey meatballs are slightly lighter than the typical grandmother's ones but, with a heart of asiago cheese and a mix of parmesan cheese and pork rump, they are as good as if you were in Italy!
Here a time-lapse of how I made my gluten free meatballs:
- 500 grams of turkey thigh mince
- 2 eggs
- 150 grams of Parmesan cheese
- 2 slices of pork rump
- 2 slices of Asiago cheese cut into cubes
Start mixing in a bowl the turkey thigh mince with the eggs and parmesan cheese.
Let the mix rest meanwhile you cut two slices of pork rump and the asiago cheese into little cubes.
Add the pork rump to the meat mix.
Take each cube of asiago and shape your meatball around it to create a heart of cheese in the middle.
Fry your meatballs into a large pan with olive oil and garlic. First let them cook on both sides and then add some water and cover the pan with a lid to finish cooking your polpette.
When the cheese starts coming out of the meatballs, it's time to serve them:
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