POLPETTE NAPOLETANE
Steps:
- Put the bread in a small mixing bowl, cover with milk, and leave to soak.
- Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
- Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
- Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
- Cooking Time: 8 minutes
GRILLED POLPETTE KABABS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 20m
Yield 15 kebabs
Number Of Ingredients 11
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.
GRAFFE NAPOLETANE
Steps:
- Mix together the milk and yeast in a small bowl and set aside for a couple minutes.
- Mix together the flour, mashed potatoes, butter, limoncello if using, vanilla, salt, egg, lemon zest, the milk and yeast mixture and 1/4 cup of the sugar in a large bowl until it forms into a dough (it will be sticky at this point).
- Dump it onto a well-floured surface and knead until the dough comes together and is nice and smooth and no longer sticky (this might cause you to use a bit more flour than you might expect, so keep some on hand).
- Once your dough is ready, line a large baking sheet with a lint-free kitchen towel and sprinkle the towel lightly with flour.
- Cut little pieces (the size you cut depends on how big you want the doughnuts to be; I make them small, so I cut pieces as big as a golf ball) of the dough and roll each one out into a 6-inch rope, then pinch the ends together to form a circle. Place on the baking sheet, leaving a few inches of space between. Continue forming the rest and once you're all done, cover them with another kitchen towel and allow them to rise in a warm spot until they have doubled in volume, about an hour.
- Put the remaining 2 cups sugar in a baking dish. Pour enough oil into a large pot to come up the sides a few inches and heat until a deep-frying thermometer registers 350 degrees F. Drop about 4 doughnuts at a time in the oil and cook until golden brown, turning once, about a minute per side. Drain on a paper-towel lined plate, then immediately roll them in the sugar to coat. Repeat with the remaining doughnuts.
- Best when they are hot so dig in!
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
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.
POLPETTE ALLA CANTINELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Remove the crust from the bread and soak in water until soft.
- In a large mixing bowl put the garlic, ground beef and veal, parsley, salt, pepper, and Parmesan. Squeeze the water out of the bread and add it in small pieces. Combine all the ingredients using your hands. Add eggs and mix thoroughly. Pat the meatballs into small, flat patties. Dust them in flour.
- Heat both oils in a frying pan. When really hot, fry the meatballs for approximately 2 1/2 minutes on each side or until golden brown. Remove the meatballs and place them in a clean frying pan on a medium heat. When the pan is hot, add the wine and the beef stock. Turn up heat and cook for 5 minutes until the sauce thickens.
- Garnish with basil leaves and serve with mashed potatoes.
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.
POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)
Found this on the Food Network and they sound wonderful and very different. However, I did increase the amount of meat in this recipe. The meatball ingredients are mixed, then rolled into balls and a small piece of fresh mozzarella is tucked inside before frying. Great for adding to tomato sauce when making pasta.
Provided by Marie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, place the bread; cover with milk and leave to soak.
- Chop parsley and garlic together.
- Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
- Mix ingredients together, then add eggs and mix again.
- Add Parmesan cheese and season with salt and pepper to taste.
- Shape meatballs, make a hole in the top and insert a small piece of mozarella.
- Cover over mozzarella, then roll meatballs in bread crumbs.
- Fry in heated olive oil for 5 minutes, then turn over.
- When golden brown and crusty on both sides, remove from pan and drain on paper towels.
- Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.
Nutrition Facts : Calories 425.2, Fat 24.1, SaturatedFat 10.5, Cholesterol 140.2, Sodium 528.6, Carbohydrate 23.2, Fiber 1.7, Sugar 2.1, Protein 27.5
POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
Provided by Mia in Germany
Categories Meat
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, celery leaves and potato.
- In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
- Knead like bread dough and slowly add some milk to make a soft dough.
- The meat dough should be smooth and homogenous.
- Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
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
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