I had grand plans for what to cook this week, starting off strong from an ideas perspective and crashing and burning in regards to time. Still, I managed to stay on track for two cooking goals, well three, if you count the vegan chocolate cake I made (yes, recipe coming soon). First up were polpette di uova, meatless balls of egg and breadcrumbs, for dinner Monday night.
Growing up, every batch of chicken cutlets resulted in a bit of extra beaten egg and the remnant breadcrumbs left from coating the chicken got stirred into it, yielding a few treasured patties. Most every Italian-American home I know of did this with the last bits of egg and breadcrumbs but I never knew anyone who set out to intentionally make little fried balls of nothing but eggs and breadcrumbs. It was until well into adulthood that I learned there was actually a name for what I’d been eating my whole life, and that in Italy they were actually a meal unto themselves.
While you will find recipes to make these, I’ve never actually used or written one myself. It’s the kind of dish you just cook on instinct. What’s important to remember is that you always need less breadcrumbs than you think, and it’s best if you prepare it the night before so the breadcrumb has time to really absorb into the egg. If you always have tomato sauce on hand, as I do, and this mixture is waiting in the fridge after a day’s work, you’ll be able to have a very satisfying dinner ready to eat in about 20 minutes.
I thought a lot about my nana while cooking these polpette. 104 years ago today my nana, Jennie, was born. She died what feels like a lifetime ago, back in 1980, a few weeks shy of her 62nd birthday. She’s been gone 42 years, almost all of my life at this point, and yet the memories of those first seven years with her in it are an intrinsic part of my being.
I needn’t even close my eyes to see her red bouffant at the kitchen table, rubber bands clutching her wrists as she counted ticket bundles from her factory job in Brooklyn. I’ve a few vague memories of the freight elevator gates opening while going to visit her on the factory floor. Somewhere, tucked away is a bag of hair notions, one of the items from that very factory, tiny cherished time capsules and keepsakes. Other than that, my memories of what she actually did and where the factory was exactly are vague, so I’ve put some feelers out to friends in my old neighborhood in hopes maybe they, too, had a nana or aunt who might’ve worked at the same place and would remember.
The other dish I’ve managed to make so far is a pot of minestrone, the perfect vehicle for using up zucchini from the farm stand. Minestrone is also an ideal meal for busy work days since time does most of the heavy lifting to build flavor as it simmers gently for a couple of hours in the background while I work. Yes, that recipe is coming soon, too!
Speaking of zucchini, a few other ways to use it up if your garden is overrun or you bought too much, as I inevitably end up doing, is to make zucchini bread, but there’s quite a few savory ways I love to cook it, too, like these zucchini quinoa patties, crispy baked zucchini and zucchini parmesan.
During my drive to Astoria this past weekend, I made the intentional choice not to listen to any news, instead catching up on some favorite NPR shows. If you like to cook while listening to podcasts, Waiting in No Man’s Land from Code Switch is a must-listen. I had no idea that children adopted internationally didn’t get automatic citizenship, and while Congress has passed laws trying to rectify this for most international adoptees today, there are still tens of thousands in limbo because arbitrary lines have been drawn based on age and year of birth. There are currently a few bills in both the House and Senate related to this very issue.
If watching while you cook is more your speed, We Feed People felt very appropriate to watch a few weeks ago while preparing dinner. I also watched Road Runner recently which I had to break up into three parts because Bourdain’s life story is filled with so much hope, truth and tragedy.
I hope the week has been a gentle one so far. Remember to be kind. –xo, j.
Most recipes linked in this post are available only to paid subscribers. Join the hundreds of subscribers now for only $5/month or $30/year (that’s six months free!).
Polpette di Uova {meatless egg balls}
Makes as many as desired
Eggs, the amount is up to you
Plain breadcrumbs, as needed
Fresh chopped parsley, to taste
Freshly grated pecorino, to taste but more than you think you’ll need
Salt and freshly ground black pepper
Oil, for frying
Tomato sauce, for serving (recipe here)
For those who prefer strict recipes as guardrails, it’s time to take the training wheels off. While you will find recipes out there with rigid measurements, use my method as a way to experiment with trusting your instincts (or learning to hone them!).
Start by beating a few eggs in a deep bowl. I used 4 large eggs the last time I made these. Stir in some breadcrumbs, erring on the side of less is enough–I added about 1 ½ cups, and truthfully, it was a tad too much this last time. Now stir in some parsley and a handful of the grated cheese, or more to taste. Season with salt and pepper, keeping in mind the cheese adds a salty edge, too. The mixture should be a thick batter, and not ideal for forming balls yet, but also not too runny.
Cover the bowl or transfer to a container and let the mixture rest in the fridge for at least a few hours, or overnight. This cold rest will allow the breadcrumbs to absorb fully into the eggs, making it scoopable. If your mixture is too wet to scoop or too dry and crumbly to shape, adjust it by stirring in some more breadcrumbs or adding a little water, a tablespoon at a time to loosen it just enough until it holds its shape in balls.
When ready to cook, put some sauce in a pot and warm over low heat.
Meanwhile, heat a thin layer of oil in a shallow pan over medium heat until it shimmers. Add the formed balls, in batches so as to not overcrowd the pan, and cook , turning occasionally, until browned all over. Transfer the balls to the pot with the sauce and simmer for a few minutes. Serve with a salad or pasta, if desired, or just enjoy as-is.
Did you find a typo? Thanks for your eagle-eye! I’m a one-woman business here, so sometimes typos and editing errors slip through regardless of how many times I proofread recipes and posts. Feel free to leave a comment and I will correct it as soon as possible.