Polpettenapoletaneneapolitanmeatballs Recipes

Steps:

• Put the bread in a small mixing bowl, cover with milk, and leave to soak.
• Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
• Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
• Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
• Cooking Time: 8 minutes

Steps:

• In a small bowl, place the bread; cover with milk and leave to soak.
• Chop parsley and garlic together.
• Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
• Mix ingredients together, then add eggs and mix again.
• Add Parmesan cheese and season with salt and pepper to taste.
• Shape meatballs, make a hole in the top and insert a small piece of mozarella.
• Cover over mozzarella, then roll meatballs in bread crumbs.
• Fry in heated olive oil for 5 minutes, then turn over.
• When golden brown and crusty on both sides, remove from pan and drain on paper towels.
• Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.

Steps:

• In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
• Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
• In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
• With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
• In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
• Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
• Add the tomato sauce and reduce the heat to a simmer.
• Cook all the meatballs for 30 minutes.
• Set aside and allow to cool; save the sauce for another use.

Steps:

• In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves.
• Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through.
• Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
• Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.

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!

Steps:

• Preheat the oven to 400 degrees.
• Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl.
• Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving.

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.

Steps:

• Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
• Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
• Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
• Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
• Drain on paper towels and serve immediately.