Iris Tuscan Meatballs Polpettine Alla Iris Recipes
IRIS' TUSCAN MEATBALLS - {POLPETTINE ALLA IRIS} RECIPE
Provided by á-174942
Number Of Ingredients 16
Steps:
- Grind the roast beef, mortadella, and parsley in a food processor until it is very fine. Transfer the mixture to a large bowl. Drain the water from the porcini, pat them dry and chop them coarsely. Melt the butter in a small saute pan and cook the porcini for 2 or 3 minutes and then add them to the meat. Stir in the eggs, cheese, nutmeg, salt, pepper, and the besciamella sauce. Mix all the ingredients until well combined. Use about 1/4 cup of the meat mixture to form each meatball. Place them on a baking sheet. Or make smaller meatballs as desired. Place some flour on a plate. Lightly roll each meatball in the flour; shake off the excess and place them on a platter. Cover and refrigerate them for at least 1 hour. Heat 3 cups of the oil in a deep fryer or heavy duty pot and when the oil registers 375 degrees, it is ready for frying. Fry the meatballs a few at a time in the oil until they are golden brown. Remove them with a slotted spoon to a paper-towel-lined tray to drain. Serve the meatballs warm on a bed of arugola leaves. Note: Iris used olive oil to fry the meatballs but sunflower oil works well too and gives a slightly lighter taste. The meatballs will cook faster if you use a small size skillet. This recipe yields 8 to 10 second course servings or 24 servings as part of an antipasto.
AUTHENTIC ITALIAN MEATBALLS/POLPETTE
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
Provided by janwithaplan
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together
- Form about the size of golf balls
- Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
- Simmer for at least 2 hours.
Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1
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