Polpettone Alla Toscano Or Easy Italian Meatballs Recipes
POLPETTONE ALLA TOSCANO, OR TUSCAN MEATBALLS RECIPE
In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles.This dish comes from the kind woman who runs the hotel.I should inform you all that American meatballs are missing the necessary addition of cured pork, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!
Provided by Timothy H.
Categories Meatballs
Time 1h10m
Yield 8 large meatballs
Number Of Ingredients 15
Steps:
- Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
- In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
- Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated.
- In a large sauté pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.
- To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.
- Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!
Nutrition Facts : Calories 508.6, Fat 20.4, SaturatedFat 6, Cholesterol 66.7, Sodium 1112.6, Carbohydrate 56, Fiber 4, Sugar 6.5, Protein 22.8
POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
Provided by Mia in Germany
Categories Meat
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, celery leaves and potato.
- In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
- Knead like bread dough and slowly add some milk to make a soft dough.
- The meat dough should be smooth and homogenous.
- Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
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