Polpette Torpedo Shaped Meatballs Recipes

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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 ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)



Polpette Alla Napoletana (Neapolitan Meatballs) image

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

3 cups day old bread, cut into 1 inch cubes
1 1/4 lbs ground beef
3 eggs, beaten
3 cloves garlic, minced
3/4 cup grated pecorino cheese
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, baked for 8 minutes in a 400 degree oven
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
2 1/2 cups basic tomato sauce (Basic Tomato Sauce)

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.

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 NAPOLETANE (NEAPOLITAN MEATBALLS)



Polpette Napoletane (Neapolitan Meatballs) image

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

3 slices day-old white bread, crusts removed
1 cup milk
1 bunch fresh parsley, finely chopped
1 minced garlic clove
8 ounces ground beef
8 ounces ground pork
2 eggs
2 ounces grated parmesan cheese
salt and black pepper, to taste
3 ounces fresh mozzarella balls, chopped in small pieces
1 cup unseasoned breadcrumbs
extra virgin olive oil, for frying

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

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.

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

POLPETTE DI VITTORIO: VITTORIO'S MEATBALLS



Polpette di Vittorio: Vittorio's Meatballs image

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 9

2 pound/914 g ground beef
1 cup/235 ml freshly grated Parmigiano cheese
1 cup/235 ml finely grated bread crumbs
1 teaspoon/5 g freshly grated nutmeg
Bunch fresh flat-leaf parsley, leaves picked and chopped
Sea salt and freshly ground black pepper
3/4 cup/176 ml milk
1/4 cup/58 ml extra-virgin olive oil
Large lemon leaves, 2 per meatball

Steps:

  • Put the ground beef, Parmigiano cheese, bread crumbs, nutmeg, parsley, salt, pepper, milk, and extra-virgin olive oil in a mixing bowl. Mix all the ingredients together well.
  • Heat a grill.
  • Scoop the mixture into the palm of your hands and form a meatball. Then flatten out the meatball so that it resembles a meat patty. Place the meat patty between 2 lemon leaves. Repeat the process with the remaining beef mixture.
  • Cook the patties on a hot grill for a few minutes on each side. As they cook, the oils from the lemon leaves will infuse the meat patties with lemon flavor. Use tongs to securely lift and turn over each meat patty so that it remains sandwiched between the two lemon leaves as it cooks. Transfer the meat patties, still sandwiched between the lemon leaves, to a serving platter and serve immediately.

POLPETTE DI PEPPE



Polpette Di Peppe image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

3 ounces Italian bread, crust removed
1 cup milk
1 pound ground beef
1 pound ground pork
1/2 cup raisins
1/2 cup pine nuts
Bunch fresh Italian parsley, finely chopped
4 fresh basil leaves, finely chopped
1 cup freshly grated Parmigiano Reggiano cheese
Salt and freshly ground black pepper
2 eggs, lightly beaten
1/2 cup extra-virgin olive oil
1 small onion, chopped
1 cup red wine
4 cups tomato puree

Steps:

  • Soak the bread in the milk for a few minutes, and remove excess milk by squeezing the bread with your hands. Break up the bread into small pieces and add to a mixing bowl with the ground pork, ground beef, raisins, pine nuts, parsley, basil, Parmigiano cheese, and salt and pepper.
  • Add the eggs, and mix until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.
  • In a large pot, heat the extra-virgin olive oil and cook the onion until translucent. Add the wine, and tomato puree, and bring it to a boil. Add the uncooked meatballs to the pot and let cook on medium heat until cooked through, about 30 minutes.

POLPETTE ALLA CASALINGA



Polpette Alla Casalinga image

This recipe for meatballs is the best that I have discovered. It came from the cookbook, "The Cooking of Italy". It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it's pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does.

Provided by Nana Chickens

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 slices French bread or 2 slices Italian bread, torn into small pieces
1/2 cup milk
1 lb beef chuck, ground twice
1/4 lb sweet Italian sausage, removed from casing
6 tablespoons parmesan cheese, freshly grated
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon olive oil
2 teaspoons garlic, finely chopped
1 teaspoon lemon peel, grated
1/4 teaspoon ground allspice
1 teaspoon salt
fresh ground black pepper
1 egg, lightly beaten
olive oil or vegetable oil

Steps:

  • Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
  • In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
  • Shape the mixture into small balls about
  • 1 1/2 inches in diameter.
  • Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
  • Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
  • Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
  • In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
  • Add more olive or vegetable oil as needed.
  • Serve the meatballs hot in your favorite tomato sauce.

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.

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.

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