AUTHENTIC ITALIAN BISCOTTI RECIPE RECIPES

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POLPETTE, ITALIAN MEATBALLS - NONNAS WAY



Polpette, Italian Meatballs - Nonnas Way image

Provided by Anna Romano

Number Of Ingredients 14

1 pound ground veal
1/2 pound ground pork
1/2 pound ground beef
2 ounces chopped parsley
2 cloves garlic, minced
2 tablespoons olive oil + extra to coat hands
2 tablespoons milk
4 ounces bread crumbs
3/4 cup parmesan cheese
4 large eggs
2 tablespoons salt
1 teaspoon pepper
1 teaspoon garlic powder
Extra olive oil for frying if using this method

Steps:

  • Combine beef, veal and pork and a large bowl
  • Add the other ingredients and mix altogether using your bare hands for best results
  • The mixture should be very moist but still hold its shape when rolled into meatballs
  • Coat your hands with olive oil and shape into meatballs to desired size.
  • At this point, you can either brown the meatballs in a frying pan or broil them in the oven which Nonna Francesca prefers to do.
  • To broil them, place the meatballs on a broiler pan and broil until the outside is slightly browned on one side. Then turn them and broil the other side.
  • If you choose to fry them, heat olive oil in a large skillet and fry meatballs in batches.
  • When they are nicely browned, remove them from the heat and drain on a paper towel.
  • Add the browned meatballs to your spaghetti sauce and simmer for 1 hour.

POLPETTE, ITALIAN MEATBALLS - NONNAS WAY



Polpette, Italian Meatballs - Nonnas Way image

Provided by Anna Romano

Number Of Ingredients 14

1 pound ground veal
1/2 pound ground pork
1/2 pound ground beef
2 ounces chopped parsley
2 cloves garlic, minced
2 tablespoons olive oil + extra to coat hands
2 tablespoons milk
4 ounces bread crumbs
3/4 cup parmesan cheese
4 large eggs
2 tablespoons salt
1 teaspoon pepper
1 teaspoon garlic powder
Extra olive oil for frying if using this method

Steps:

  • Combine beef, veal and pork and a large bowl
  • Add the other ingredients and mix altogether using your bare hands for best results
  • The mixture should be very moist but still hold its shape when rolled into meatballs
  • Coat your hands with olive oil and shape into meatballs to desired size.
  • At this point, you can either brown the meatballs in a frying pan or broil them in the oven which Nonna Francesca prefers to do.
  • To broil them, place the meatballs on a broiler pan and broil until the outside is slightly browned on one side. Then turn them and broil the other side.
  • If you choose to fry them, heat olive oil in a large skillet and fry meatballs in batches.
  • When they are nicely browned, remove them from the heat and drain on a paper towel.
  • Add the browned meatballs to your spaghetti sauce and simmer for 1 hour.

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