Authentic Italian Meatballspolpette Recipes

AUTHENTIC ITALIAN MEATBALLS/POLPETTE

Steps:

• Mix all ingredients together
• Form about the size of golf balls
• Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
• Simmer for at least 2 hours.

AUTHENTIC ITALIAN MEATBALLS WITH TOMATO SAUCE

Steps:

• Boil, peel and mash the yellow potatoes. Mix in 1 Tbs of olive oil and set aside.
• In a medium bowl, mix together: pork, beef, grated Parmigiano Reggiano, parsley, salt, black pepper, minced garlic and nutmeg.
• Beat one whole egg and add to the mix.
• Add the mashed potatoes. Mix all ingredients thoroughly with a spoon or your hands.
• Cover and refrigerate at least 2 hours. Even better? Let them rest for 8-24 hours to allow the flavors to develop.
• Add several tablespoons of olive oil, the garlic, and tomato pulp or purée to a medium pot.
• Bring the sauce to a boil then reduce heat. Add salt, red chili pepper and fresh basil to taste.
• Simmer covered for 30 minutes. Remove the cloves of garlic from the sauce after the simmer.
• Form meatballs into 20-22 round balls. Coat each ball with fine breadcrumbs.
• Add a high-heat oil (like peanut) to a skillet (about 2 inches or 5 cm high). Heat oil to around 355° F - 375° F (180° C - 190° C).
• Fry the meatballs in batches. When the bottom of the meatballs brown, flip and continue frying until golden brown.
• When you think the batch is done, remove one meatball and cut open to inspect. Meat should NOT be pink inside. When meatballs are finished frying, transfer to a surface covered with paper towels.
• Bring tomato sauce to simmer. Add meatballs to the sauce. Simmer meatballs in sauce for 30 minutes and serve!