Polpette Di Pollo Recipes

POLPETTE DI POLLO

Steps:

• Preheat the oven to 180°C/350ºF/gas 4.
• Using a large knife, roughly chop up the chicken, giving it some texture, then set aside. Roughly break up the bread into a bowl and pour over the milk, tossing it together, and set aside until the milk is absorbed.
• Meanwhile, peel the garlic, and pick and finely chop the parsley.
• Put the soaked bread, olives, capers, garlic and Parmesan into a blender and blitz until combined. Add the chicken and break in the egg, then pulse very briefly, until the mixture is blended enough to be moulded into balls but is still a little chunky.
• Season to taste with sea salt and black pepper, then roll the mixture into small balls, about 2.5cm wide (if the mixture is a little too wet to work with, add some extra breadcrumbs until it comes together).
• Place the meatballs in a greased ovenproof dish. Drizzle generously with oil and bake in the oven for 30 minutes, turning the balls halfway so they're golden on all sides.
• While the meatballs are cooking, make your sugo: heat 2 tablespoons of oil in a large frying pan over a medium heat, peel and crush in the garlic and cook for 3 minutes, or until softened but not coloured.
• Tip in the tinned tomatoes, then fill the empty tin a third of the way up with water and add this as well. Cook over a high heat for 8 to 10 minutes, stirring occasionally, until the sauce has reduced and thickened. If your tomatoes taste slightly acidic, stir in the sugar to sweeten. Season with salt and pepper.
• Add the sauce to the dish 5 to 10 minutes before the meatballs have finished cooking. Serve with the parsley scattered on top.

POLPETTE DI MAMMA

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.

POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE

Steps:

• In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
• Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
• Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
• Mix everything well with your hands.
• Slowly pour in the milk. Mix again until smooth and even texture.
• Add salt and pepper.
• If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
• An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
• Preheat oven to 400 F.
• Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
• With an ounce of meat you'll have medium size meatballs, think walnut size.
• Of course you can make your meatballs smaller or bigger, depending your preference.
• Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
• In a large skillet pan add a generous drizzle of extra virgin olive oil.
• Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
• Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
• Bring to simmer and cook on low heat for 15-20 minutes.