POLPETTE
Provided by Food Network
Time 1h5m
Yield about 20 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
- Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.
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.
POLPETTI BURGERS
In Italy they don't eat spaghetti and meatballs. Instead they have what they call polpettini, or little meatballs (page 47). And when they want something bigger, they make polpettone-meatloaf. I figured, if they make little ones and a big one, why not make a medium-size one and throw it on a bun? This size is just right, and if I could have a burger this good every time I wanted one, I'd be a happy, happy girl.
Yield serves: 4
Number Of Ingredients 17
Steps:
- Coat a large sauté pan with olive oil, add the onions, and bring to medium heat. Season the onions with salt and cook until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and let the mixture cool.
- In a large bowl, combine the cooled onion mixture with the beef, veal, pork, rosemary, Parmigiano, bread crumbs, egg, and 3 to 4 tablespoons of water. Mix well and season generously with salt.
- Make a 1- to 2-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty. When it's cool enough, taste it to make sure it's delicious-if it's not, reseason. When the tester tastes fabulous, form the meat mixture into four equal patties.
- Preheat a grill or coat a large sauté pan with olive oil and bring it to medium-high heat. Cook the burgers for 4 to 5 minutes per side. Toast the buns on the grill or in the toaster. While the second side of the burger cooks, place a slice of cheese on top and let it melt.
- Schmear each side of the bun lightly with mayonnaise, place a burger on each bottom half, garnish with the arugula, tomato, and onions (pickled or otherwise), top with the other half of the bun, and serve.
POLPETTINI
Steps:
- Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
- In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it's fun!)
- Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
- Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!
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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