Best Polpettini Recipes

Polpettini image

Provided by Anne Burrell

Time 50m

Yield 40 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 1/2 cups diced (1/4-inch) Spanish onion
Kosher salt
3 garlic cloves, smashed and finely chopped
3/4 pound each ground beef, veal, and pork
3 tablespoons finely chopped fresh rosemary leaves
3/4 cup grated Parmesan
6 tablespoons water
1/3 cup bread crumbs
3 large eggs
2 cups chicken stock

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!

Zuppa di Polpettini image

Provided by The Hearty Boys

Categories main-dish

Time 1h50m

Yield 12 to 14 servings

Number Of Ingredients 19

2 tablespoons olive oil
2 large garlic cloves, minced
3 (28-ounce) cans peeled pear tomatoes
2 tablespoons chopped parsley
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
Meatballs, recipe follows
1 (10-ounce) package frozen sweet peas, thawed
1 pound ditalini pasta, cooked al dente
Grated Romano, for garnish
Italian bread, for serving
4 pounds ground beef
2 eggs
2 large garlic cloves, minced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 cup Romano, grated
Freshly ground black pepper

Steps:

Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.