BEEF POLPETTE WITH A CHEESE CENTER
I dub my Italianate beef meatballs with a nugget of cheese in the center polpette, which in Italian means "round food"-as in meatball, fish ball, rice ball-because it is a fun word to say and it describes their jolly, amenable nature. They accommodate meatball needs from cocktail-size tidbits for dipping into cherry tomato chutney (page 17) to large balls bouncing in a hearty red pasta sauce (page 73).
Yield makes 2 pounds
Number Of Ingredients 10
Steps:
- Combine the bread crumbs and milk in a medium bowl and let soak for 5 minutes. Add all the remaining ingredients except the cheese, and knead with your hands until thoroughly blended. Cover and refrigerate for at least 1 hour, or up to overnight, to firm the meat and meld the flavors.
- To form the meatballs, roll them into 1- to 2-inch balls, depending on how you are going to use them. Press an indentation into the center of each ball, tuck in 1/2 to 1 teaspoon or so of the cheese, and then press the meat mixture over the indentation, enclosing the cheese in the center.
- Sauté, grill, or braise, or cook as directed in individual recipes. (The uncooked meatballs will keep in the refrigerator for up to 2 days; they do not freeze well.)
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