POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE
Polpette Al Sugo or classic Italian Meatballs are soft, juicy bite-size nuggets cooked to perfection in rich tomato sauce.
Provided by Italian Recipe Book
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
- Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
- Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
- Mix everything well with your hands.
- Slowly pour in the milk. Mix again until smooth and even texture.
- Add salt and pepper.
- If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
- An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
- Preheat oven to 400 F.
- Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
- With an ounce of meat you'll have medium size meatballs, think walnut size.
- Of course you can make your meatballs smaller or bigger, depending your preference.
- Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
- In a large skillet pan add a generous drizzle of extra virgin olive oil.
- Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
- Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
- Bring to simmer and cook on low heat for 15-20 minutes.
AUTHENTIC ITALIAN MEATBALLS
I have been trying different ingredient combinations for years, trying to come up with the perfect meatball. After alot of trial and error, I truly believe this is the best meatball!
Provided by The Doyle
Categories Meat
Time 1h30m
Yield 48 meatballs, 20-24 serving(s)
Number Of Ingredients 9
Steps:
- With clean hands, mix all ingredients except for milk and salt in very large bowl. Mixture will feel somewhat dry.
- Start adding milk approximately one cup at a time until the mixture feels more moist and pliable.
- Sprinkle the top of the mixture finely with the season salt and work that in as well.
- (The size of the meatball is up to you- I like them on the bigger side so I roll them bigger than a golfball but smaller than a tennnis ball. I also prefer baking them in the oven over frying them. They seem to brown more evenly and they hold their shape better.).
- Line them in a 9x13 pan sprayed with cooking spray (12 per pan) and bake in a 375 degree oven for about 20-30 min.'s or until browned.
- Transfer them carefully into your pot of simmering tomato sauce and simmer them only for about an hour. If you cook them too long in the sauce, they will lose their flavor.
- This is a good amount for a large crowd. You can freeze half if needed.
Nutrition Facts : Calories 466.5, Fat 26.4, SaturatedFat 11.7, Cholesterol 121.7, Sodium 872.5, Carbohydrate 20.8, Fiber 1.8, Sugar 1.8, Protein 34.9
AUTHENTIC ITALIAN MEATBALLS
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
Provided by InMemoryofBrats
Categories Meat
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl by hand.
- Use your bare hands for best results.
- Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
- Drop raw meatballs into large (I use a stock pot) pot of sauce.
- (I have an incredible sauce recipe {#92096} I use for my meatballs).
- Simmer for about 3 hours.
POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)
Found this on the Food Network and they sound wonderful and very different. However, I did increase the amount of meat in this recipe. The meatball ingredients are mixed, then rolled into balls and a small piece of fresh mozzarella is tucked inside before frying. Great for adding to tomato sauce when making pasta.
Provided by Marie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, place the bread; cover with milk and leave to soak.
- Chop parsley and garlic together.
- Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
- Mix ingredients together, then add eggs and mix again.
- Add Parmesan cheese and season with salt and pepper to taste.
- Shape meatballs, make a hole in the top and insert a small piece of mozarella.
- Cover over mozzarella, then roll meatballs in bread crumbs.
- Fry in heated olive oil for 5 minutes, then turn over.
- When golden brown and crusty on both sides, remove from pan and drain on paper towels.
- Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.
Nutrition Facts : Calories 425.2, Fat 24.1, SaturatedFat 10.5, Cholesterol 140.2, Sodium 528.6, Carbohydrate 23.2, Fiber 1.7, Sugar 2.1, Protein 27.5
MEATBALLS AUTHENTIC ITALIAN MEATBALL
Authentic Italian meatball recipes are a labor of love, involving marination of the meat for 3 to 4 days in red wine. This recipes are the closest thing to the original Italian polpette.
Provided by Timothy H.
Categories Meat
Time 25m
Yield 10-16 meatballs
Number Of Ingredients 10
Steps:
- (Add 1/4 cup of red wine to the mixture 3-4 days ahead of the cooking time if you want.).
- The first step is to gently mix all the ingredients, except olive oil, together in a large bowl. Now coat your palms with a thin layer of oil. Divide the mixture into about 16 portions, or lesser, if you desire bigger meatballs.
- Take a single portion of the mixture and lightly roll it between your palms to form a ball. Repeat this with all the portions of the meat mixture.
- Heat the olive oil over medium heat, in a pot. Once the oil is slightly heated, gently slide in 3 to 4 meatballs at a time. Once they have browned well on one side, carefully turn them over. They are ready once they are brown all over. Take them out and repeat this process with the next batch.
- You may use them instantly, or refrigerate them for later use.
Nutrition Facts : Calories 289.6, Fat 19.2, SaturatedFat 6.3, Cholesterol 104, Sodium 385.9, Carbohydrate 8.2, Fiber 0.6, Sugar 0.8, Protein 19.6
POLPETTE DI MAMMA
When you think of Italian food, spaghetti with meatballs is probably one of the first dishes that comes to mind. Every Italian mother and grandmother has their signature polpette (meatball) recipe, and their children will always boast that their meatballs are the best. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.
Nutrition Facts : Calories 453 calories, Fat 27g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 2352mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 26g protein.
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
Steps:
- In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
- Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
- In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
- With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
- In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
- Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
- Add the tomato sauce and reduce the heat to a simmer.
- Cook all the meatballs for 30 minutes.
- Set aside and allow to cool; save the sauce for another use.
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