Tuscan Meatballs Food

POLPETTONE ALLA TOSCANO, OR TUSCAN MEATBALLS RECIPE

Steps:

• Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
• In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
• Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated.
• In a large sauté pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.
• To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.
• Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!

TUSCAN MEATBALLS

Steps:

• Heat oven to 350 degrees.
• Squeeze water out of spinach.
• Mix spinach, turkey, egg, bread crumbs, 3/4 cup parmesan, mozzarella, garlic salt and pepper. Form into about 30 meatballs.
• Heat oil in large frying pan over med-high heat. brown meatballs for 2-3 minutes. Once browned, bake meatballs on baking sheet for about 20 minutes.
• While meatballs are baking, bring a lightly salted pot of water to a boil and cook spaghetti. Once finished, reserve 1 cup pasta water before draining.
• Deglaze meatball pan with white wine. Add butter and garlic & let thicken slightly. Pour over drained spaghetti and toss to coat; add some of reserved pasta water to moisten if needed. Add meatballs. Sprinkle with 1/4 cup parmesan.