Sarges Spaghetti Polpette Food

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.

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 - 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 IN BIANCO

Steps:

• At first put the bread in a bowl with the milk, for soften it. Squeeze it, add to mince and mix.
• Add the eggs, salt, parmesan, garlic. If the mixture is too soft add bread crumbs, if it is too hard add milk. The mixture must be handy. Handle it and form small balls (if they are little, they cook first)and flour them.
• Heat oil in the pan and add the polpette, add the wine and after few seconds reduce heat. Add few water, cover and cook on low heat for 15-20 minutes (depends of the size of balls). Add water if too dry.
• Serve it with chopped parsley.

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.