Carrot Meatballs

Polpette di Carota

The carrot meatballs are unknown in most of the Italian Regions. They are instead very popular in San Valentino Torio, the town where I was born and where I grew up. In this days, the Town celebrates Saint Valentine, the Saint protector of the area, from whom it takes its name.  

It is tradition to make carrot meatballs on Saint Valentine’s day and to serve them as an appetizer or a side dish. The size is usually that of a golf ball, but you can make them any size you want.

Here, some photos of the famous carrot meatballs and of the town of San Valentino.



 

 

Preparation time: 15 minutes
Cooking time: about 30 minutes

Class: economy - healthy

Serves 3-4

Ingredients:
Water, about 4 cups (1 L) plus enough to soak the bread
Salt, about 1 ½ tsp.
1 lb (450g) carrots, peeled and chopped
About ½ lb (220g) Italian bread
1 egg
½ cup (120ml) grated Pecorino Romano cheese
2-3 tbsp fresh minced parsley
About ½ cup (120ml) of corn flourPepper to taste
Vegetable oil (enough to fry)

Method:

1. Bring a large pot of water (about 4 cups or 1 L) with 1 tsp. of salt to a boil. Add carrots to the boiling water and cook for about 10 minutes. Drain the carrots, transfer to a food processor and lightly blend, reducing them into smaller pieces.
2. Tear the bread into little pieces and soak in the water until it is soft; then squeeze by hand to remove the water.
3. In a large bowl combine bread, carrots, egg, cheese, parsley, corn flour, ½ tsp. of salt and pepper. Mix all the ingredients, then, with your hands, form the carrot meatballs.
4. Heat the vegetable oil and fry them. Then season with salt and serve.