Polpettone Alla Toscano Or Tuscan Meatballs Recipes

POLPETTONE ALLA TOSCANO, OR EASY ITALIAN MEATBALLS RECIPE

Polpettone alla Toscano, or Easy Italian Meatballs Recipe image

This easy Italian meatballs recipe is as authentic as they come, straight from a Tuscan grandma. Savory and succulent, you'll dream of them at night.

Provided by Stephanie Stiavetti

Categories Entree

Time 30m

Number Of Ingredients 15

Ingredients

1/4 cup breadcrumbs
1/2 cup milk (at room temperature)
1 pound ground beef
1/4 pound prosciutto ((or other bacon or cured pork), chopped fine)
1 large egg (beaten)
1 teaspoon salt
1/4 cup freshly chopped Italian parsley
1/4 cup grated Parmesan cheese ((get the good stuff - trust me!))
1 cup white flour or gluten-free flour mix
4 tablespoons extra-virgin olive oil
3 tablespoon grated carrot
1/4 cup finely minced onion
1/4 cup white wine
2 cups tomato sauce
Parmesan cheese (for garnish)

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, salt, 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 1563 kcal, Carbohydrate 82 g, Protein 75 g, Fat 101 g, SaturatedFat 34 g, Cholesterol 355 mg, Sodium 4611 mg, Fiber 7 g, UnsaturatedFat 57 g, ServingSize 1 serving

IRIS' TUSCAN MEATBALLS - {POLPETTINE ALLA IRIS} RECIPE

Iris' Tuscan Meatballs - {Polpettine Alla Iris} Recipe image

Provided by á-174942

Number Of Ingredients 16

Ingredients

3/4 pound cooked roast beef
1/4 pound mortadella (4 slices) with
black peppercorns or pistachio nuts
1/4 cup parsley leaves
1/4 cup dried porcini mushrooms soaked in
1/2 cup warm water
1 tablespoon unsalted butter
2 large eggs lightly beaten
1/4 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Grinding coarse black pepper
1/2 cup prepared besciamella sauce
Flour for coating
meatballs
Extra-virgin olive oil for frying

Steps:

Grind the roast beef, mortadella, and parsley in a food processor until it is very fine. Transfer the mixture to a large bowl. Drain the water from the porcini, pat them dry and chop them coarsely. Melt the butter in a small saute pan and cook the porcini for 2 or 3 minutes and then add them to the meat. Stir in the eggs, cheese, nutmeg, salt, pepper, and the besciamella sauce. Mix all the ingredients until well combined. Use about 1/4 cup of the meat mixture to form each meatball. Place them on a baking sheet. Or make smaller meatballs as desired. Place some flour on a plate. Lightly roll each meatball in the flour; shake off the excess and place them on a platter. Cover and refrigerate them for at least 1 hour. Heat 3 cups of the oil in a deep fryer or heavy duty pot and when the oil registers 375 degrees, it is ready for frying. Fry the meatballs a few at a time in the oil until they are golden brown. Remove them with a slotted spoon to a paper-towel-lined tray to drain. Serve the meatballs warm on a bed of arugola leaves. Note: Iris used olive oil to fry the meatballs but sunflower oil works well too and gives a slightly lighter taste. The meatballs will cook faster if you use a small size skillet. This recipe yields 8 to 10 second course servings or 24 servings as part of an antipasto.

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