Polpette Alla Casalinga Food

POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE

Steps:

• In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
• Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
• Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
• Mix everything well with your hands.
• Slowly pour in the milk. Mix again until smooth and even texture.
• Add salt and pepper.
• If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
• An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
• Preheat oven to 400 F.
• Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
• With an ounce of meat you'll have medium size meatballs, think walnut size.
• Of course you can make your meatballs smaller or bigger, depending your preference.
• Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
• In a large skillet pan add a generous drizzle of extra virgin olive oil.
• Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
• Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
• Bring to simmer and cook on low heat for 15-20 minutes.

POLPETTE ALLA CASALINGA

Steps:

• Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
• In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
• Shape the mixture into small balls about
• 1 1/2 inches in diameter.
• Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
• Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
• Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
• In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
• Add more olive or vegetable oil as needed.
• Serve the meatballs hot in your favorite tomato sauce.

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

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.

RIGATONI ALLA CASALINGA

Steps:

• Heat oil in large skillet over medium-high heat.
• Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
• Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
• Add wine and bring to boil, scraping up any browned bits.
• Add tomatoes with juices and bring to boil.
• Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
• Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
• Transfer to large bowl and serve with cheese.

POLPETTES

Steps:

• Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
• Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
• Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
• Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
• Drain on paper towels and serve immediately.