Instructions:

1. Soak the bread:

   • Tear stale bread into pieces and soak in milk for 5–10 minutes until soft.

   • Squeeze out excess milk and place in a mixing bowl.

2. Mix the ingredients:

   • Add eggs, grated cheese, garlic, parsley, salt, and pepper to the bread.

   • Mix until you have a soft, moldable mixture.

   • Add a bit of breadcrumbs if too wet, or more milk if too dry.

   • Fold in optional mozzarella cubes for melty centers.

3. Shape the polpette:

   • Form into small balls (golf ball size).

   • Optional: Roll lightly in breadcrumbs for a crispy crust.

4. Cook:

   • Fry: Heat olive oil in a pan and fry the polpette until golden on all sides (5–7 mins).

   • OR Bake: Place on a lined tray, drizzle with oil, and bake at 375°F (190°C) for 20–25 mins until golden.

5. Serve:

   • Serve warm with marinara sauce, as a snack, appetizer, or light main.

   • Garnish with more cheese and parsley if desired.

🍽️ Serving Ideas:

• As a starter with toothpicks and dipping sauce

• Tucked into sandwiches with greens

• Simmered briefly in tomato sauce for added flavor

Would you like a vegan version or a tomato sauce recipe to pair with it?