Polpette Di Vittorio Vittorios Meatballs Recipes

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.

POLPETTE DI ACCIUGHE: ANCHOVY MEATBALLS

Steps:

• Place the anchovies, bread crumbs, Parmigiano cheese, parsley, garlic, egg, salt, and wine in a mixing bowl. Combine the ingredients together well, using your hands. If the mixture is too dry, add more wine, or if it's too wet, add more bread crumbs. Scoop the mixture, about the size of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
• Heat up extra-virgin olive oil in a deep heavy-bottomed pan. Gently place the balls in the hot oil, a few at time, and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel. Serve immediately or place into simmering tomato sauce for a few minutes. Serve with tomato extra sauce.
• Sauce: Heat the olive oil in a saucepan and add the onion, garlic, and chile peppers. Gently fry ingredients together, about 5 minutes.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end.

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

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.

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.