Polpette

(Meatballs)

Ingredients

1 Lb Ground Beef - Lean
1 Lb. Ground Veal
1 Cup Bread crumbs - coarse
1/2 Cup Parmesan cheese - freshly grated
2 Lg. Eggs
4 Cloves Garlic - chopped
1/4 Cup Parsley - chopped
1/4 Cup Olive oil - Extra virgin
1/4 Cup Water
Q.B.    Salt and Pepper

Preparation

Put all of the ingredients into a large mixing bowl.   Mixing is easiest using your hands.  Once mixed. set aside for 10-15 minutes. 

Meanwhile preheat the oven to 375 F.

Line a sheet pan with parchment paper, or if parchment paper is not available, rub the pan with a paper towel which has been dipped in a generous amount of olive oil

Take a bit less than a  handful of the beef and veal mixture, and form a ball about 2 inches or so in diameter.  Making the meatballs is a bit easier if one wets the hands prior to forming the meatballs.  We make our meatballs large - at least 2 inches in diameter, sometimes even larger. If desired, these meatballs can be made smaller.  This is really a matter of taste.

As each meatball is formed, place it into the pan.  Roll in once to coat the meatball with olive oil.  Leave a half inch or so of space around each meatball. 

When the meatballs are all formed, put them into the oven and bake for about 10 minutes. Remove the pan from the oven, and turn the meatballs over.  Return to the oven and bake for another 10 minutes.

The meatballs are ready to eat as is, or they can be placed in a tomato based pasta sauce.  If the latter, put them into the sauce about 1 hour prior to eating.

If not using in sauce, they can be eaten in sandwiches, as an appetizer, or in a variety of casseroles.


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Last updated on: 04/26/02 07:01:43 PM