Lemon Polpettini Recipes

POLPETTINI

Steps:

• Coat a large skillet with olive oil and heat over medium heat. Add 3 diced onions, season with salt and cook until soft, 8 to 10 minutes. Add 3 finely chopped garlic cloves and cook 2 to 3 more minutes. Let cool.
• Mix 1/2 pound each ground beef, veal and pork with the onion mixture, 3/4 cup Parmigiano, 1/2 cup breadcrumbs, 1/4 cup water, 3 eggs and 3 tablespoons finely chopped rosemary; season with salt. The mixture should be pretty loosey-goosey; add 1 to 2 tablespoons more water if needed. Roll into 1-inch balls.
• Working in four batches, cook the polpettini in olive oil in a large skillet over high heat, turning, until browned. Add 1/2 cup chicken stock to each batch; cook until reduced by half, 2 to 3 minutes. Serve on rosemary sprig "toothpicks."

POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS

Steps:

• Chop garlic, celery leaves and potato.
• In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
• Knead like bread dough and slowly add some milk to make a soft dough.
• The meat dough should be smooth and homogenous.
• Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
• My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.

POLPETTINI

Steps:

• Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
• In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!)
• Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
• Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!