Best Polpette Di Vittorio Vittorios Meatballs Recipes

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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 - 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 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.

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