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An original hot Italian dish “Teglia di polpette”

Home DinnerAn original hot Italian dish “Teglia di polpette”
Teglia di polpette
  • Prep Time
    15 Mins
  • Cook Time
    55 Mins
  • Serving
    6
  • View
    128

An original hot Italian dish “Teglia di polpette”

“Teglia di polpette,” also known as “baking pan of meatballs,” is a traditional Italian dish that has been cherished for generations. Originating from Italy, this hearty and flavorful meal has become a beloved staple in Italian cuisine, often enjoyed as a comforting family dinner or served at festive gatherings.

The history of “teglia di polpette” dates back to ancient times when meatballs were a common dish in the Mediterranean region. In Italy, meatballs were traditionally made using leftover meat and stale bread, seasoned with herbs and spices for added flavor. Over time, different regions of Italy developed their own variations of meatballs, each reflecting the unique culinary traditions and ingredients of the area.

In the case of “teglia di polpette,” the dish is typically made by forming seasoned ground meat into small balls, which are then fried until golden brown and cooked through. These meatballs are then arranged in a baking dish and smothered in marinara sauce before being topped with cheese and baked until bubbly and delicious.

While the exact origins of “teglia di polpette” are unclear, it is believed to have originated in southern Italy, particularly in the regions of Campania and Sicily, where meatballs are a popular part of the local cuisine. Over time, the dish has evolved and been adapted by Italian families, with each generation adding their own twist to the recipe.

Today, “teglia di polpette” remains a beloved classic in Italian-American households, where it is often served alongside pasta or crusty bread for a satisfying and comforting meal. Its popularity has even spread beyond Italian communities, with people of all backgrounds enjoying the delicious flavors of this timeless dish.

Whether enjoyed as a cozy family dinner or shared with friends at a festive gathering, “teglia di polpette” continues to hold a special place in the hearts and stomachs of food lovers everywhere, reminding us of the rich culinary heritage and traditions of Italy.

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Ingredients

For cutlets:

Vegetables:

For the sauce:

    Directions

    "Teglia di polpette" is a mouthwatering Italian classic that combines juicy meatballs, savory marinara sauce, and gooey cheese, all baked to perfection. This hearty and flavorful dish is a comforting favorite, perfect for cozy family dinners or festive gatherings. With each bite, you'll savor the rich flavors and timeless appeal of this beloved Italian creation.

    Step 1

    Take three chicken breasts with a total weight of about 700 grams as an option you can cook not only with chicken you can take any other meat on availability and taste, twist minced meat.

    Step 2

    Step 3

    Step 4

    Beat one or two chicken eggs, depending on size.

    Step 5

    Salt and pepper I usually sprinkle ground black pepper and a little red ground hot pepper put your favorite spices I have today ready for chicken.

    Step 6
    Add some hard cheese, I'll take a piece of about 50 grams and grate it on a fine grater.

    Add some hard cheese, I'll take a piece of about 50 grams and grate it on a fine grater.

    Step 7
    Add a clove of garlic through a press, put a couple of tablespoons of grated breadcrumbs all mix well

    Add a clove of garlic through a press, put a couple of tablespoons of grated breadcrumbs all mix well

    Step 8
    Stuffing should turn out not very thick, but not liquid, leave for a while.

    Stuffing should turn out not very thick, but not liquid, leave for a while.

    Step 9
    Prepare vegetables, I will take 2 bell peppers, 4 medium tomatoes, 1 eggplant and one red onion as an option you can take and other vegetables to your taste and availability.

    Prepare vegetables, I will take 2 bell peppers, 4 medium tomatoes, 1 eggplant and one red onion as an option you can take and other vegetables to your taste and availability.

    Step 10
    Cut all the vegetables rather coarsely into circles about a centimeter thick.

    Cut all the vegetables rather coarsely into circles about a centimeter thick.

    Step 11
    I cut pepper into thick circles, tomatoes and eggplants I prefer to cut a little thinner.

    I cut pepper into thick circles, tomatoes and eggplants I prefer to cut a little thinner.

    Step 12
    All vegetable trimmings tails caps finely chopped and mixed with minced meat and then all the prepared vegetables should be fried preferably in olive oil.

    All vegetable trimmings tails caps finely chopped and mixed with minced meat and then all the prepared vegetables should be fried preferably in olive oil.

    Step 13

    Step 14

    Step 15
    Fry until not fully cooked literally one or two minutes on each side

    Fry until not fully cooked literally one or two minutes on each side

    Step 16
    Fry until not fully cooked literally one or two minutes on each side

    Step 17
    Stuffing is divided into cutlets for breading you will need a few tablespoons of grated breadcrumbs wet hands form cutlets and roll in breadcrumbs.

    Stuffing is divided into cutlets for breading you will need a few tablespoons of grated breadcrumbs wet hands form cutlets and roll in breadcrumbs.

    Step 18
    Stuffing is divided into cutlets for breading you will need a few tablespoons of grated breadcrumbs wet hands form cutlets and roll in breadcrumbs.

    Step 19
    Stuffing is divided into cutlets for breading you will need a few tablespoons of grated breadcrumbs wet hands form cutlets and roll in breadcrumbs.

    Step 20
    Lightly grease a baking dish with olive oil and sprinkle with breadcrumbs.

    Lightly grease a baking dish with olive oil and sprinkle with breadcrumbs.

    Step 21
    Lay out the cutlets and cover with roasted vegetables

    Lay out the cutlets and cover with roasted vegetables

    Step 22
    The result is such a beauty.

    The result is such a beauty.

    Step 23
    Put in the oven preheated to 180 ℃ for 30-40 minutes.

    Put in the oven preheated to 180 ℃ for 30-40 minutes.

    Step 24
    Until the cutlets are ready, in the meantime, prepare the sauce. For the sauce we need 300 grams of fat-free not thick sour cream.

    Until the cutlets are ready, in the meantime, prepare the sauce. For the sauce we need 300 grams of fat-free not thick sour cream.

    Step 25
    We put salt a little, sugar 1, 2 cloves of garlic through the press.

    We put salt a little, sugar 1, 2 cloves of garlic through the press.

    Step 26
    Pepper I put and ground black pepper, and red hot pepper favorite spices I will put also seasoning herbs for chicken sauce necessarily taste and if necessary for salt and garlic pepper spices to your taste, the sauce should be tasty so that it can be simply spread on bread and eat it.

    Pepper I put and ground black pepper, and red hot pepper favorite spices I will put also seasoning herbs for chicken sauce necessarily taste and if necessary for salt and garlic pepper spices to your taste, the sauce should be tasty so that it can be simply spread on bread and eat it.

    Step 27
    Take out the mold, pour the sauce put another 10-15 minutes in the oven and our dish with cutlets is ready.

    Take out the mold, pour the sauce put another 10-15 minutes in the oven and our dish with cutlets is ready.

    Step 28
    The dish is self-sufficient, it can be served with rice or any other neutral side dish very beautifully appetizing nourishing and very tasty. Cook and you very much hope that you will like it. Thank you and bon appetit

    The dish is self-sufficient, it can be served with rice or any other neutral side dish very beautifully appetizing nourishing and very tasty. Cook and you very much hope that you will like it. Thank you and bon appetit

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