Iris Tuscan Meatballs Polpettine Alla Iris Recipes

IRIS' TUSCAN MEATBALLS - {POLPETTINE ALLA IRIS} RECIPE

Iris' Tuscan Meatballs - {Polpettine Alla Iris} Recipe image

Provided by á-174942

Number Of Ingredients 16

Ingredients

3/4 pound cooked roast beef
1/4 pound mortadella (4 slices) with
black peppercorns or pistachio nuts
1/4 cup parsley leaves
1/4 cup dried porcini mushrooms soaked in
1/2 cup warm water
1 tablespoon unsalted butter
2 large eggs lightly beaten
1/4 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Grinding coarse black pepper
1/2 cup prepared besciamella sauce
Flour for coating
meatballs
Extra-virgin olive oil for frying

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

Authentic Italian Meatballs/Polpette image

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

Ingredients

1 lb ground beef
1 lb ground pork
2 eggs
1 cup breadcrumbs
1/3 cup parmesan cheese
1 teaspoon oregano
1 garlic clove, minced
1/4 onion, chopped
1 teaspoon sweet basil
salt and pepper
spaghetti sauce, enough to cover meatballs

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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