Polpette Recipes

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POLPETTE NAPOLETANE



Polpette Napoletane image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

2 slices stale white bread, crusts removed
1 cup milk
1 small bunch flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
9 ounces minced beef and pork, equal amounts
2 fresh eggs
2 ounces pecorino, grated
Salt and freshly ground black pepper
1 buffalo mozzarella, drained and chopped into little pieces
Unseasoned bread crumbs
Extra-virgin olive oil, for frying
Tomato sauce, recipe follows
Serving suggestion: steamed broccoli
Extra-virgin olive oil
1 clove garlic
3 (12-ounce) tins peeled cherry tomatoes

Steps:

  • Put the bread in a small mixing bowl, cover with milk, and leave to soak.
  • Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
  • Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
  • Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
  • Cooking Time: 8 minutes

POLPETTE DI MAMMA



Polpette di Mamma image

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

1/2 cup extra virgin olive oil
4 to 5 fresh basil leaves
2 garlic cloves, peeled and smashed
8 cups crushed tomatoes
2 cups water
2 tablespoons tomato paste
1 tablespoon kosher salt
1 tablespoon chopped fresh basil
1 teaspoon freshly ground pepper
1/2 pound ground pork
1/2 pound ground veal or pork
1/2 pound ground beef (85% lean)
1 tablespoon chopped fresh parsley
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
2 large eggs, beaten
1 cup grated Pecorino Romano cheese
1 cup Italian seasoned bread crumbs
1/2 cup 2% milk

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.

POLPETTES



Polpettes image

Delicious appetisers made basically with mashed potatoes and feta cheese and flavoured with lemon juice and dill. When I've made these, I've made small appetiser size polpettes, but they could be made larger and served as a delicious side dish with kebabs or any grilled meat or fish. I've adapted this recipe from a recipe I found in 'The Taste of Greece' and I'm posting it for the 2005 Zaar World Tour. I made these probably two years ago, well before discovering Zaar, so although I had made a note of my modifications to the original recipe, I did not make a note of the preparation and cooking times, so what appears below are my guesstimates. All I remember is that they were very easy to make, delicious, devoured with enthusiasm by those to whom I served them, and that I was intrigued that I hadn't previously come across this recipe anywhere else. Nor have I seen it anywhere since then!

Provided by bluemoon downunder

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 lbs potatoes
4 ounces feta cheese
4 spring onions, finely chopped
2 garlic cloves, crushed
3 tablespoons fresh dill, chopped
1 tablespoon ground almonds
1 egg, beaten
1 tablespoon lemon juice
salt, to taste
fresh ground black pepper, to taste
flour, for coating
3 tablespoons olive oil

Steps:

  • Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
  • Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
  • Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
  • Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
  • Drain on paper towels and serve immediately.

Nutrition Facts : Calories 313, Fat 18.7, SaturatedFat 6.4, Cholesterol 79.6, Sodium 364.6, Carbohydrate 28.4, Fiber 3.7, Sugar 3, Protein 9.4

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

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

ITALIAN EGGPLANT MEATBALLS / POLPETTE



Italian Eggplant Meatballs / Polpette image

These easy Eggplant Meatballs without the meat, are a fast, easy and tasty way to use eggplant. Make them as a main dish or appetizer. Make lots because they go quick!

Provided by Rosemary Molloy

Categories     Appetizer     Main Dish

Time 1h15m

Number Of Ingredients 12

2 medium globe eggplants (28 ounces) ((800 grams))
1 large egg
1/2 cup freshly grated parmesan cheese ((50 grams))
1/2 breadcrumbs ((60 grams))
1 clove garlic minced
1/2 teaspoon salt
1-2 dashes pepper
1-2 tablespoons freshly chopped Italian parsley (or to taste)
1/2 teaspoon oregano
2-3 tablespoons bread crumbs (for rolling)
1-2 tablespoons olive oil
2-3 tablespoons freshly grated parmesan cheese

Steps:

  • Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.

Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 167 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE



Polpette - Italian Meatballs In Rich Tomato Sauce image

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

1 lb ground beef
1 shallot (, grated or finely chopped)
2 tbsp breadcrumbs
2 small eggs ( or 1 medium/large)
⅓ cup Parmesan cheese (, grated)
½ tsp nutmeg
¼ cup milk + more if needed
Salt (, pepper to taste)
2 cups tomato puree (+ approx. ¼ cup water)
2 garlic cloves
Fresh basil leaves
Dried oregano
Extra virgin olive oil
Salt to taste

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.

POLPETTE DI PATATE FRITTE (POTATO AND PROSCIUTTO FRITTERS)



Polpette di Patate Fritte (Potato and Prosciutto Fritters) image

A simple and tasty dish that kids love and a good alternative to fries. You only need a few ingredients and dinner can be ready in no time at all.

Provided by Monica Lenoci

Categories     Appetizers and Snacks     Tapas

Time 25m

Yield 4

Number Of Ingredients 6

2 large potatoes, peeled and coarsely shredded
¼ cup all-purpose flour
1 egg
2 slices prosciutto, chopped
salt and ground black pepper to taste
¼ cup extra-virgin olive oil, or as needed

Steps:

  • Place shredded potatoes in a bowl; add flour, egg, and ham and mix well. Season mixture with salt and pepper. Form mixture into fritters.
  • Heat oil in a skillet over medium heat; fry fritters until golden, about 5 minutes per side.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 38.3 g, Cholesterol 52.8 mg, Fat 17.8 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 1.6 g

POLPETTE (TORPEDO SHAPED MEATBALLS)



Polpette (Torpedo Shaped Meatballs) image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Beef     Cheese     Pork     Appetizer     Kid-Friendly     Quick & Easy     Dinner     Veal     Pan-Fry     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 12 (antipasto) with remaining meat mixture for sunday ragù

Number Of Ingredients 10

2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
1/3 cup whole milk
3/4 pound ground beef chuck
3/4 pound ground veal
3/4 pound ground pork (not lean)
3 garlic cloves, minced
1 3/4 cups grated Pecorino Romano (3 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1 1/2 cups vegetable oil

Steps:

  • Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
  • Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .
  • Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.

POLPETTE



Polpette image

Provided by Food Network

Time 1h5m

Yield about 20 meatballs

Number Of Ingredients 12

2 1/2 pounds ground beef
2 1/2 pounds ground pork
2 cups grated Pecorino-Romano
1 cup breadcrumbs
1 cup milk
1 tablespoon chopped fresh parsley
1/2 tablespoon salt
1/2 tablespoon ground black pepper
2 eggs
Canola or vegetable oil, for frying
Marinara sauce, to taste
Parmigiano-Reggiano, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
  • Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.

EGGPLANT POLPETTE



Eggplant Polpette image

These eggplant meatballs are a vegetarian spin on meatballs. They are packed with chunks of eggplant and oven baked.

Provided by Every Last Bite

Categories     Dairy Free     Grain/Gluten Free     Paleo     Refined Sugar Free     Specific Carbohydrate Diet Legal

Time 2h10m

Number Of Ingredients 21

2 medium eggplant
1 tbsp olive oil
1 onion (diced)
2 cloves garlic (crushed)
2/3 cup chicken or vegetable stock
pinch of salt & pepper
1/3 cup basil (chopped)
1 3/4 cup almond flour
1/3 cup parmesan *
1 egg white (lightly beaten)
salt and pepper to taste
6 medium tomatoes
1 tbsp olive oil
1/2 onion (chopped)
1 clove garlic
1 14oz can chopped tomatoes
1 tbsp honey (optional)
1/2 tbsp chili flakes
1 tsp oregano
salt and pepper to taste
1/4 cup basil (chopped)

Steps:

  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Cut the eggplant into small cubes. Heat the olive oil in a frying pan on medium heat, add the diced onion, garlic, cubed eggplant and stock, sprinkle with salt and pepper. Allow to cook for approximately 15-20 minutes until all of the eggplant has become soft and the liquid has been absorbed.
  • Transfer the mixture to a food processor or blender and pulse once or twice but no more, you want the larger pieces to break down but you do not want the entire mixture to turn into a smooth puree. It should remain chunky.
  • In a bowl combine the eggplant mixture, chopped basil, almond flour, parmesan and egg white and blend until well combined.
  • Line a baking tray with parchment paper and spray with cooking spray to ensure its well greased.
  • Spoon out 1-2 tablespoon sized amounts of the mixture into your hands and roll into balls the size of a golf ball. Place on the baking sheet approximately an inch apart.
  • Bake in the oven for 35-45 minutes, flipping the balls half way through. Keep an eye on them to make sure they do not burn. They are done when they become more firm to the touch.
  • While the meatballs are cooking, make the sauce. Chopped the tomatoes into small pieces. Place them in a medium sized pot on medium-low heat along with the olive oil, crushed garlic and diced onion.
  • Allow to cook for 15-20 minutes until the onion becomes transparent. Add in the canned tomatoes, lower the heat and allow to simmer for 45 mins to 1 hour.
  • Add in the oregano, chilli flakes and chopped basil. Taste the sauce, if its too tart, add in the honey. Season with salt and pepper.
  • Serve the eggplant polpette on zucchini noodles or spaghetti squash, topped with the tomato sauce and garnished with parmesan and chopped basil

Nutrition Facts : Calories 88 kcal, Carbohydrate 8 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 56 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

POLPETTE



POLPETTE image

Categories     Beef

Yield 14 meatballs

Number Of Ingredients 10

¾ cup dried porcini, soaked in 2 cups warm water for 30 minutes
1 pound ground beef
2 tablespoons bread crumbs mixed with 1 tablespoon milk
2 ounces prosciutto, finely chopped
½ cup freshly grated Parmesan
2 eggs, lightly beaten
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil, or more if needed ½ cup flour (for dredging)
1 cup white wine, plus more if needed

Steps:

  • 1. Set the oven at 400 degrees. 2. Strain the porcini and squeeze out excess water from the mushrooms. Finely chop the mushrooms and transfer to a bowl. Add the beef, bread crumb mixture, prosciutto, Parmesan, eggs, salt, and pepper. 3. With wet hands, roll the beef into rounds the size of golf balls. Set onto a wax-paper-lined plate. 4. Heat a large skillet with a heatproof handle over medium heat. Add about 3 tablespoons oil, or enough to coat the bottom of the pan. 5. In a shallow bowl, roll the meatballs in the flour one at a time. Return to the wax-paper-lined plate. 6. Gently add the meatballs to the oil. Cook for 2 minutes on one side, then gently turn with tongs and cook 2 minutes on the other side. 7. Add enough wine to make a shallow layer in the pan. Bring to a boil and transfer to the oven. Cook the meatballs for 15 minutes, turning once or twice. Remove from the oven and let the meatballs rest for a few minutes, Serve with the juices in the pan.

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