Beef Polpette With A Cheese Center Food

POLPETTE

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.

AUTHENTIC ITALIAN MEATBALLS/POLPETTE

Steps:

• Mix all ingredients together
• Form about the size of golf balls
• Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
• Simmer for at least 2 hours.

GRILLED POLPETTE KABABS

Steps:

• Heat a grill pan over medium heat.
• Mix together the ricotta, breadcrumbs, milk, oregano, salt, chili paste and egg in a medium bowl to combine. Add the beef, Parmesan and parsley and mix just to combine. Form a scant 1/4 cup of meat mixture around the top part of a skewer. Continue with the remaining meat mixture and skewers.
• Grill the kababs until deep brown and cooked through, about 4 minutes per side. Remove to a platter and serve with the warmed marinara.

SARGE'S SPAGHETTI POLPETTE

Steps:

• Preheat oven to 300.
• Brown beef and sausage in the olive oil.
• Remove meat mixture and set to the side without removing pan juices. (a slotted spoon works well).
• Saute onions in remaining pan juices.
• Drain onions and add to the meat.
• Cook noodles about five minutes in slightly salted water, drain and transfer to a large baking dish or casserole dish.
• Stir in meat and onion mixture along with remaining ingredients. DO NOT INCLUDE THE BREAD CRUMBS.
• Sprinkle bread crumbs over the top.
• Cook at 300 degrees for 3 hours.

POLPETTE DI VITTORIO: VITTORIO'S MEATBALLS

Steps:

• Put the ground beef, Parmigiano cheese, bread crumbs, nutmeg, parsley, salt, pepper, milk, and extra-virgin olive oil in a mixing bowl. Mix all the ingredients together well.
• Heat a grill.
• Scoop the mixture into the palm of your hands and form a meatball. Then flatten out the meatball so that it resembles a meat patty. Place the meat patty between 2 lemon leaves. Repeat the process with the remaining beef mixture.
• Cook the patties on a hot grill for a few minutes on each side. As they cook, the oils from the lemon leaves will infuse the meat patties with lemon flavor. Use tongs to securely lift and turn over each meat patty so that it remains sandwiched between the two lemon leaves as it cooks. Transfer the meat patties, still sandwiched between the lemon leaves, to a serving platter and serve immediately.

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.