Galletto Vallespluga Meatballs



cooking time

45 minutes


4 childrens


our kitchen

Polpettine di Galletto Valle Spluga


• 1 Galletto Vallepluga (Cornish game hen), aprrox. 500 gr.
• 1 onion
• 1 celery stick
• 1 carrot
• 1 potato
• 1 egg
• 2 tbsp Parmesan cheese, grated
• 500ml milk
• 100g day-old bread
• parsley to taste
• salt and pepper to taste
• peanut oil
• semolina flour for dusting


Cut the vegetables in large pieces and boil in a large saucepan. Add the game hen and cook for 45 minutes.

Remove the game hen, cool and bone.

Put the boned hen, cooked vegetables and a small ladle of the remaining broth in a food processor and blend.
Next, soak the bread in the milk, squeezing off excess liquid. Add the egg, parsley, salt, pepper and Parmesan cheese to the bread and mix well.

Pour both the hen and the bread mixture into a bowl. Grease hands so that the mixture does not stick to fingers. With your hands, form into balls and roll in the semolina flour.
Pour the oil into a pan and bring it to the right temperature (dip the handle of a wooden spoon in the oil. When bubbles form around the handle, the oil is ready for browning the meatballs). Brown the meatballs well; they should be golden. Wipe the excess oil on a paper towel. Serve hot.

Children will love these meatballs and at the same time they will get their share of Galletto and vegetables.

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