POLPETTE
Provided by Food Network
Time 1h5m
Yield about 20 meatballs
Number Of Ingredients 12
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.
POLPETTONE WITH SPINACH AND PROVOLONE
Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive. It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share). But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States. Made from a mixture of meats and stuffed with spinach, herbs, cheese and mortadella, this moist, savory version is almost like a pâté or terrine, but easier to execute. It is delectable hot or cold. Learn how to assemble the polpettone with this step-by-step tutorial. You can find more of our meatloaf recipes here.
Provided by David Tanis
Categories dinner
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Put bread cubes in a small bowl, cover with cream and set aside to soak until softened, about 10 minutes.
- Put beef, pork and veal in a mixing bowl. Season with salt, pepper, cayenne, nutmeg, rosemary, thyme, sage and parsley. Add Parmesan and, using hands, knead seasoning into meat. Combine soaked bread (and any remaining cream) with beaten eggs, then pour mixture over seasoned meat and knead until well combined.
- Heat oven to 350 degrees. Line a 12-by-18-inch baking sheet with parchment or foil. Press ground meat mixture evenly over parchment to make a flat rectangle slightly smaller than the baking sheet. Top with slices of mortadella. Scatter cooked spinach evenly over mortadella. Break provolone slices into rough pieces and distribute over surface. Finish with hard-cooked egg chopped into chunks.
- Using parchment to help, roll the meat into a long cylinder with filling on the inside. With the long side facing you, first lift parchment and use it to roll meat to the center, pressing down to keep it in place. Then lift parchment on the opposite long side, bringing meat just past the center to overlap itself slightly. Pinch the "seam" of the meat together to keep filling in place. Sprinkle with half the dry crumbs. You will now have a cylinder approximately 15 inches long. Twist ends of parchment to firm the mixture, then transfer to a deep-sided baking dish or roasting pan, and place it seam-side down. Carefully remove and discard parchment. With hands, press firmly to form cylinder into a long loaf with rounded ends. Dust top and sides with remaining bread crumbs. (The polpettone may be prepared to this point several hours, or up to 24 hours, in advance; keep refrigerated and bring to room temperature before baking.)
- Bake for 40 to 45 minutes, until internal temperature is 140 degrees. Let rest for 10 minutes and cut into 1-inch-thick slices and serve. (Alternatively, cool to room temperature and refrigerate for up to 3 days. If serving cold, cut thinner slices.)
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 43 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 19 grams, Sodium 599 milligrams, Sugar 2 grams, TransFat 1 gram
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
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 NAPOLETANE (NEAPOLITAN MEATBALLS)
Found this on the Food Network and they sound wonderful and very different. However, I did increase the amount of meat in this recipe. The meatball ingredients are mixed, then rolled into balls and a small piece of fresh mozzarella is tucked inside before frying. Great for adding to tomato sauce when making pasta.
Provided by Marie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 425.2, Fat 24.1, SaturatedFat 10.5, Cholesterol 140.2, Sodium 528.6, Carbohydrate 23.2, Fiber 1.7, Sugar 2.1, Protein 27.5
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