THAT IS ALL WHAT YOU WILL NEED EXCEPT FOR THE GRAPES!!!!!
What To do:Mix all the ingredients and form it into balls the size of large walnut.
refrigerate for 1 hour before cooking.
Brown the polpetta in a pan with 3 TS olive oil..and after it is nice and golden put it into the preheated oven for about 10 minutes.
Use the same pan where you cooked the polpetta for cooking some grapes , yes grapes :))) for about 2 minutes.
WELL IT IS TIME TO SERVE...BUT HOW??
*as long as we are in August...and it is really hot in Italy...I used yogurt and mint dip
1½ cups plain yogurt (you can use low-fat)
1 cup fresh mint leaves, finely chopped
3 to 4 cloves garlic, peeled and finely minced
½ teaspoon salt
* Tomato and Basil dip:
400g freash peeled chopped tomatoes
3 tbsp sun dried tomato paste (45g)
1/2 cup basil,chopped
Add the tomatoes, tomato paste and 150ml water and cook for 10 minutes, stirring occasionally. Stir in the basil.salt and pepper...and serve.