Italian Meatballs With Capers Polpettine Ai Capperi Food

QUICK, CLASSIC MEATBALLS (POLPETTE)

Steps:

• Enjoy!

CLASSIC MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
• Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
• Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
• Transfer the meatballs and sauce to a slow cooker and keep on warm.

ITALIAN MINI MEATBALLS (POLPETTINE DI CARNE)

Steps:

• Using a large mixing bowl, combine ground meat, salt, pepper, oregano, egg, parsley, Parmigiano Reggiano, and breadcrumbs.
• Mix just enough to combine.
• Start forming the mini meatballs by using a teaspoon to scoop a portion of the mixture and rolling them with your hands.
• Place all the mini meatballs on a tray while heating the vegetable oil on a small to a medium-sized saucepan.
• Once the oil is ready, start frying them.
• Cook until golden and darker in color -- then place it on a kitchen towel to drain any excess oil.
• Serve with marinara sauce if desired.

ITALIAN MEATBALLS WITH CAPERS (POLPETTINE AI CAPPERI)

Steps:

• Put the meat in a mixing bowl.
• Heat the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Set aside and let cool briefly.
• Soak the bread crumbs in the milk and add this to the meat. Add the egg, cooked onions, salt and pepper. Add the marjoram and parsley and blend well.
• Divide the mixture into 14 portions and flatten each. Make a slight depression in the center of each meatball. Add an equal portion of the capers in the center of each. Bring up the edges and shape into balls, enclosing the capers in the center.
• Dredge each ball in flour and shake off excess.
• Heat the oil in a heavy, nonstick skillet and add the meatballs without crowding. Cook, turning carefully, until the meatballs are browned on all sides, about 8 to 10 minutes. Add the wine and cover closely. Let simmer 12 minutes. Serve with a little of the hot pan liquid spooned over.

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.

OLD WORLD SICILIAN MEATBALLS

Steps:

• Combine bread and milk or water in a medium bowl.
• Let bread soak for a couple of mins and ring out most of the milk.Break up the bread into small pieces.
• Remove the casings from the sweet sausage and break the sausage up until it matches the consistency of the ground beef.
• Mix ground beef, sausage, eggs, onion, Romano cheese, basil, oregano, bread, and salt and pepper to taste. Form golf ball-sized meatballs; place into refrigerator for 2 hours to firm up.
• Heat oil in a large skillet. Add meatballs to the hot oil making sure not to crowd them. Cook meatballs in batches.
• Cook on all sides until the centers are no longer pink. 5-6 mins.Allow draining on paper towels.

MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)

Steps:

• Meatballs:
• Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
• Add ground meat and mix well.
• Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
• Form into 2-inch balls.
• Bring bouillon to a boil in a large saucepan; drop in meatballs.
• Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
• Strain and reserve liquid.
• Sauce:.
• Melt butter in a saucepan.
• Stir in flour and blend well, cook 1 minute.
• Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
• Add lemon juice and capers. Season with salt and pepper.
• Add meatballs and heat through.

POLPETTE - ITALIAN MEATBALLS

Steps:

• Soak bread in water 5 minutes; squeeze dry.
• Mix thoroughly with meat, grated Romano cheese, garlic, and parsley.
• Add the eggs a little at a time until the texture is right (very moist, but not too wet).
• Add salt and pepper to taste.
• Shape into balls about the size of a small egg; roll in flour.
• Fry in hot oil 10 minutes or until golden brown.
• Serve very hot with vegetables and salad. May also be served with spaghetti and plain tomato sauce.

CLASSIC MEATBALLS 'POLPETTINE'

Steps:

• Combine the ground beef, pork, and veal in a large mixing bowl. Add the chopped parsley, garlic, cheese, and eggs, and mix well to incorporate.
• Soak the fresh breadcrumbs in milk for 2 minutes, then add to the meat mixture and combine well. Season the meat mixture with salt and pepper; test the seasonings by cooking a tablespoon of the mixture in a skillet and tasting it.
• Set up a platter to hold the meatballs and begin forming the meat into 2-ounce size meatballs - an ice cream scoop may serve as a guide, or roughly 4 tablespoons worth will equal 2 ounces - and setting them on the platter while you continue to make meatballs. Keep the batches of meatballs refrigerated while continuing to make more meatballs. When they are all completed, keep cold until ready to cook.
• Heat a large skillet over medium heat and put a small layer of olive oil in the bottom and heat for 30 seconds before adding several meatballs, in 1 layer, to cover the bottom of the skillet, and cook and brown on all sides. Continue to cook the meatballs in batches by coating the bottom of the skillet with enough oil, heating, adding meatballs to the pan without overcrowding, and sautéing them on all sides.
• Add the tomato sauce to a large sauce pot and bring to a boil. Add the cooked meatballs and lower the sauce to a simmer; cook for 20 minutes.
• Serve immediately or cool and keep refrigerated 5 days.

MEATBALLS IN LEMON CAPER SAUCE

Steps:

• In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
• In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.

POLPETTE AL SUGO - ITALIAN MEATBALLS IN TOMATO SAUCE

Steps:

• Put all the meatball ingredients in a food processor and blitz until thoroughly combined and smooth. Next using your hands, shape the mixture into meatballs by rolling them one by one in the palms of your hands. This should make 12-13 meatballs.
• Top Tip: When rolling the meatballs they should be shiny and smooth with minimal to no cracks on the surface.
• Heat a little olive oil in a pan and brown the meatballs on all sides, set aside on a plate. Next, saute the chopped onion in the same pan until soft.
• Place the cooked onion in a blender with good quality canned chopped tomatoes and blitz until smooth. Add the sauce to the pan with salt, pepper and tomato paste. Rinse out the tomato cans with a little water and add that to the sauce (fill each can about 1/4 full) Simmer the sauce on a low heat for 10 minutes.
• Add the meatballs back to the sauce and gently toss them so they are covered in the sauce, simmer slowly for 30 minutes.
• Serve with a sprinkling of freshly grated parmesan or pecorino cheese and torn basil leaves.

GERMAN MEATBALLS IN CAPER SAUCE - KöNIGSBERGER KLOPSE

Steps:

• Cook onions: Chop the onion very finely. Heat the butter in a nonstick pan and cook the onions until translucent. Set aside and let cool until you prepare the rest of the ingredients for the meatballs.
• Heat broth: While you prepare the meatballs, start heating the broth in a relatively wide pot.
• Meatballs: Soak the white bread in some water. Squeeze the bread well to remove the excess water and place it in a bowl. Add the ground meat, onions, egg, chopped parsley, finely chopped capers, anchovy paste, and generously salt and pepper. Mix well with the wet hand until the mixture is very smooth. To make sure that the meatballs have enough salt, place a very small one in the simmering broth and taste it. Add more anchovy paste, salt, and pepper, if necessary.
• Cook the meatballs: Form the meatballs with wet hands (about 20) and cook them for about 10 minutes in the simmering broth. Remove from the broth with a slotted spoon and keep warm.
• Measure broth: Sieve the broth through a fine-mesh sieve and measure out ½ liter/ 17 fl. oz/ 2 cups, which you will need for the sauce. Use the remaining stock to make a soup or something else the next day.
• Make the roux: Melt the butter in a heavy-bottomed pan. Sprinkle the flour in the pan and cook shortly while whisking. Slowly add the sieved broth while whisking constantly.
• Simmer sauce: Bring to a boil and add the finely chopped capers, lemon juice, crème Fraiche, white wine, and sugar. Add salt and white pepper to taste. Let simmer on a very low flame for about 10 minutes, stirring often. Remove from the heat.
• Thicken sauce: Stir the egg yolks with 1 tablespoon water, add 2 tablespoons of the sauce and stir well. Pour the mixture into the sauce in the pan while whisking continuously.
• Simmer meatballs: Add the meatballs to the sauce and let simmer on very low heat for 10 minutes without letting the sauce come to a bubble anymore.
• Serve immediately with boiled potatoes and vegetables. We had peas, but traditionally you would serve cooked beetroots.

ITALIAN EGGPLANT MEATBALLS / POLPETTE

Steps:

• Pre-heat the oven to 400F (200C). If Baking then lightly drizzle 1 tablespoon of olive oil on a small non-stick cookie sheet.