POLPETTE DI VITTORIO: VITTORIO'S MEATBALLS
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 9
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.
GERMAN MEATBALLS WITH ANCHOVIES AND CAPERS KONIGSBERGER KLOPSE
If you've ever wondered why some meatballs are light and others leaden, you may be interested to know that the liquid ingredient can make all the difference. Meatballs made with milk, for example, tend to be denser and drier than those made with water or broth because milk protein curds (coagulates) during cooking. For truly light and fluffy meatballs, use club soda (as does this recipe) because it has almost a leavening effect. NOTE: You'll need very little salt for these meatballs because of the brininess of the anchovies and capers.
Provided by Olha7397
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
- NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
- Cover mixture and chill 2 to 3 hours until firm enough to shape easily. Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover and chill 1 to 2 hours.
- TO POACH: Bring beef broth and water to a simmer in a large heavy saucepan over moderate heat Drop half the meatballs into the liquid, and when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but gently. Poach the meatballs uncovered for 20 minutes; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil and keep warm. Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon. Re-cover with foil and keep warm.
- FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 cups-about 20 minutes. Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots and stir fry about 5 minutes until limp and golden but not brown. Blend in flour and mellow 2 to 3 minutes over low heat. When poaching liquid has reduced sufficiently, whisk about half of it into the flour paste, stir this mixture back into pan of poaching liquid and cook, stirring constantly, until thickened and smooth-about 3 minutes. Stir in the capers, then return all meatballs to pan and warm them very slowly in the sauce for 10 to 15 minutes with the kettle lid set on askew.
- NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hour; just make certain that the sauce does not boil. (Use a flame tamer underneath the saucepan.) And if the sauce should thicken too much, thin with a little water.
- When ready to serve, smooth the sour cream into the sauce and warm, stirring ever so gently so as not to damage the fragile meatballs, for about 5 minutes longer. Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
- Serves 4 to 6.
- Jean Anderson Cooks.
Nutrition Facts : Calories 714, Fat 37, SaturatedFat 16.5, Cholesterol 226.4, Sodium 2228.5, Carbohydrate 46.3, Fiber 3.2, Sugar 3.6, Protein 47.2
AUTHENTIC ITALIAN MEATBALLS/POLPETTE
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
Provided by janwithaplan
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1
POLPETTE DI MAMMA
When you think of Italian food, spaghetti with meatballs is probably one of the first dishes that comes to mind. Every Italian mother and grandmother has their signature polpette (meatball) recipe, and their children will always boast that their meatballs are the best. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 453 calories, Fat 27g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 2352mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 26g protein.
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