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.
POLPETTE DI ZUCCHINI
(Zucchini Meatballs) This dish, like stuffed artichokes and many others of this kind, is one of the many ingredients that go into a couscous. However, like the others, it is so tasty and delightful that it can be served as a main dish, and nobody will miss the couscous.
Provided by Edda Servi Machlin
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine meat with 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Trim zucchini at both ends and cut into three parts each; then cut each part lengthwise into four sections. Take one of these sections with a bit of ground meat and press the two together forming a small oval ball. Roll it in flour and set aside on a piece of wax paper. Continue to make balls until you have used up zucchini sections and meat.
- Heat 1 cup of oil in a large frying pan. Dip floured zucchini balls in the beaten egg and fry in the hot oil until golden on all sides. Remove to paper towel to drain. When all balls are fried, transfer to a large skillet where they can fit, preferably, in a single layer. Add garlic and parsley.
- Dilute tomato paste with 2 cups cold water and add to skillet. Simmer for 15 or 20 minutes. Add 2 tablespoons oil, salt and pepper to taste, and cook another couple of minutes to bring the flavors together.
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