POLPETTINE RECIPES
POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS RECIPE - FOOD.COM
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, celery leaves and potato.
- In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
- Knead like bread dough and slowly add some milk to make a soft dough.
- The meat dough should be smooth and homogenous.
- Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
Nutrition Facts : Calories 328.8, FatContent 18.4, SaturatedFatContent 6, CholesterolContent 85.2, SodiumContent 212.5, CarbohydrateContent 20.8, FiberContent 1.9, SugarContent 1.6, ProteinContent 19
CLASSIC MEATBALLS 'POLPETTINE' RECIPE BY MICHAEL LOMONACO
Lomonaco took some time away from running his busy New York City restaurants to take part in New York City’s Wine & Food Festival’s Meatball Madness. He dished out plates and plates of these balls at the event and was a runner-up at the event. Click here to read How to Make a Better Meatball
Yield 6
Number Of Ingredients 10
Steps:
- Combine the ground beef, pork, and veal in a large mixing bowl. Add the chopped parsley, garlic, cheese, and eggs, and mix well to incorporate.
- Soak the fresh breadcrumbs in milk for 2 minutes, then add to the meat mixture and combine well. Season the meat mixture with salt and pepper; test the seasonings by cooking a tablespoon of the mixture in a skillet and tasting it.
- Set up a platter to hold the meatballs and begin forming the meat into 2-ounce size meatballs — an ice cream scoop may serve as a guide, or roughly 4 tablespoons worth will equal 2 ounces — and setting them on the platter while you continue to make meatballs. Keep the batches of meatballs refrigerated while continuing to make more meatballs. When they are all completed, keep cold until ready to cook.
- Heat a large skillet over medium heat and put a small layer of olive oil in the bottom and heat for 30 seconds before adding several meatballs, in 1 layer, to cover the bottom of the skillet, and cook and brown on all sides. Continue to cook the meatballs in batches by coating the bottom of the skillet with enough oil, heating, adding meatballs to the pan without overcrowding, and sautéing them on all sides.
- Add the tomato sauce to a large sauce pot and bring to a boil. Add the cooked meatballs and lower the sauce to a simmer; cook for 20 minutes.
- Serve immediately or cool and keep refrigerated 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 1187 calories, SugarContent 8 g, FatContent 76 g, CarbohydrateContent 26 g, CholesterolContent 415 mg, FiberContent 4 g, ProteinContent 97 g, SaturatedFatContent 27 g, SodiumContent 1651 mg, TransFatContent 2 g
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POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS RECIPE - FOOD.COM
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life!
You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 328.8 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 328.8 per serving
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
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Total Time 1 hours 10 minutes
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Calories 448 calories per serving
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