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 (TORPEDO SHAPED MEATBALLS)
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Beef Cheese Pork Appetizer Kid-Friendly Quick & Easy Dinner Veal Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 12 (antipasto) with remaining meat mixture for sunday ragù
Number Of Ingredients 10
Steps:
- Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
- Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .
- Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.
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.
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 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.
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.
More about "polpette torpedo shaped meatballs recipes"
QUICK, CLASSIC MEATBALLS (POLPETTE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (20)Total Time 25 minsCategory Appetizer, Dinner, LunchCalories 446 per serving
RECIPE: POLPETTE (BIG ITALIAN MEATBALLS) - BURNT MY FINGERS
From burntmyfingers.com
Estimated Reading Time 1 min
POLPETTONE ALLA TOSCANO, OR TUSCAN MEATBALLS RECIPE | KQED
From kqed.org
MEATBALL RECIPE - ITALIAN STREET POLPETTE | HOUSE & GARDEN
From houseandgarden.co.uk
LEMON TARRAGON COCKTAIL MEATBALLS RECIPE | POLPETTE RECIPE
From norecipes.com
BEST POLPETTE RECIPE - HOW TO MAKE ITALIAN MEATBALLS
From food52.com
POLPETTE, THE BEST MEATBALLS IN THE WORLD | THIS MORNING - ITVX
From itv.com
RACHEL RODDY’S RECIPE FOR POACHED MEATBALLS | FOOD
From theguardian.com
THIS POLPETTE RECIPE IS THE PERFECT 'EMPTYING-OUT-THE …
From bonappetit.com
POLPETTE (ITALIAN MEATBALLS) RECIPE
From allrecipes.com
POLPETTE RECIPE (ITALIAN MEATBALLS WITH TOMATO SAUCE) - KITCHN
From thekitchn.com
MY FAMILY’S SECRET RECIPE FOR MEATBALLS USES AN EASY …
From allrecipes.com
RICOTTA POLPETTE IN TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
ITALIAN EGGPLANT MEATBALLS / POLPETTE RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
POLPETTE ALLA MAMMOLESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEST POLPETTE DI VITELLO RECIPE - HOW TO MAKE VEAL …
From food52.com
VEGETARIAN "MEATBALLS" AND MUSHROOM GRAVY RECIPE
From tastingtable.com
You'll also love