Pulpetti tal-Laħam

Maltese meat patties seasoned with herbs and cheese.

• Serves: 4-6 people
• Preparation: 20 min
• Cooking: 30 min

Ingredients

• 500g minced beef or mixed beef and pork
• 80g fresh breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• Small handful fresh parsley, chopped
• 50g grated cheese
• Salt and black pepper to taste
• Flour, for dusting
• Olive oil, for frying
• 400g tomato sauce, optional, for simmering

Method

1. Combine the minced meat, breadcrumbs, egg, garlic, parsley and grated cheese.
2. Season and mix only until evenly combined so the patties stay tender.
3. Shape into small meatballs and dust them lightly with flour.
4. Shallow-fry in batches, turning until browned on all sides.
5. Either continue cooking until the centres reach 71°C, or simmer the browned meatballs in tomato sauce for 15–20 minutes.

Food safety: Cook ground meat and sausage fillings to at least 71°C.