Sarges Spaghetti Polpette Recipes

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

Polpette di Mamma image

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.

Ingredients

1/2 cup extra virgin olive oil
4 to 5 fresh basil leaves
2 garlic cloves, peeled and smashed
8 cups crushed tomatoes
2 cups water
2 tablespoons tomato paste
1 tablespoon kosher salt
1 tablespoon chopped fresh basil
1 teaspoon freshly ground pepper
1/2 pound ground pork
1/2 pound ground veal or pork
1/2 pound ground beef (85% lean)
1 tablespoon chopped fresh parsley
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
2 large eggs, beaten
1 cup grated Pecorino Romano cheese
1 cup Italian seasoned bread crumbs
1/2 cup 2% milk

SARGE'S SPAGHETTI POLPETTE

This is a delicious beef and noodles recipe that I found somewhere years ago and my family loves it. I hope you will enjoy it as much as they do.

Provided by Sgt. Pepper

Categories One Dish Meal

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 11

Sarge's Spaghetti Polpette image

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.

Nutrition Facts : Calories 723.1, Fat 33.7, SaturatedFat 12.4, Cholesterol 138, Sodium 1555.9, Carbohydrate 64.4, Fiber 5, Sugar 9.9, Protein 40.4

Ingredients

12 ounces lean ground beef
4 ounces mild Italian sausage
2 tablespoons olive oil
1 1/4 cups chopped onions
1 (8 ounce) package egg noodles
4 ounces processed cheese (cubed)
1 (16 ounce) can tomatoes
1 teaspoon salt
1 teaspoon pepper
1 (4 ounce) can mushroom pieces (drained)
1/2 cup breadcrumbs

POLPETTES

Delicious appetisers made basically with mashed potatoes and feta cheese and flavoured with lemon juice and dill. When I've made these, I've made small appetiser size polpettes, but they could be made larger and served as a delicious side dish with kebabs or any grilled meat or fish. I've adapted this recipe from a recipe I found in 'The Taste of Greece' and I'm posting it for the 2005 Zaar World Tour. I made these probably two years ago, well before discovering Zaar, so although I had made a note of my modifications to the original recipe, I did not make a note of the preparation and cooking times, so what appears below are my guesstimates. All I remember is that they were very easy to make, delicious, devoured with enthusiasm by those to whom I served them, and that I was intrigued that I hadn't previously come across this recipe anywhere else. Nor have I seen it anywhere since then!

Provided by bluemoon downunder

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Polpettes image

Steps:

Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash.
Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined.
Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly.
Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and sauté the polpettes until they are golden brown on both sides.
Drain on paper towels and serve immediately.

Nutrition Facts : Calories 313, Fat 18.7, SaturatedFat 6.4, Cholesterol 79.6, Sodium 364.6, Carbohydrate 28.4, Fiber 3.7, Sugar 3, Protein 9.4

Ingredients

1 1/4 lbs potatoes
4 ounces feta cheese
4 spring onions, finely chopped
2 garlic cloves, crushed
3 tablespoons fresh dill, chopped
1 tablespoon ground almonds
1 egg, beaten
1 tablespoon lemon juice
salt, to taste
fresh ground black pepper, to taste
flour, for coating
3 tablespoons olive oil

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

Authentic Italian Meatballs/Polpette image

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

Ingredients

1 lb ground beef
1 lb ground pork
2 eggs
1 cup breadcrumbs
1/3 cup parmesan cheese
1 teaspoon oregano
1 garlic clove, minced
1/4 onion, chopped
1 teaspoon sweet basil
salt and pepper
spaghetti sauce, enough to cover meatballs

POLPETTE IN BIANCO

My first recipe shared is what to cook for my dinner tonight. There are many alternative: with tomato (a special alternative to "ragù" for lasagne), as stuffed of vegetables, can be cook in pan, steamed (more light), in the oven.

Provided by chevelinetti

Categories Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Polpette in Bianco image

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.

Nutrition Facts : Calories 717.6, Fat 38.7, SaturatedFat 14.7, Cholesterol 252.6, Sodium 1177.5, Carbohydrate 38, Fiber 1.5, Sugar 2.6, Protein 41.5

Ingredients

500 g minced beef (or mixed) or 500 g ground pork (or mixed)
3 eggs
50 g parmesan cheese
1/2 teaspoon garlic
2 tablespoons oil
1 cup white wine
50 g flour
100 g bread (I use bread for toast)
1 tablespoon parsley
1 teaspoon salt
3 tablespoons breadcrumbs
2 cups milk

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Sarges Spaghetti Polpette Recipes

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

SARGE'S SPAGHETTI POLPETTE

This is a delicious beef and noodles recipe that I found somewhere years ago and my family loves it. I hope you will enjoy it as much as they do.

POLPETTES

AUTHENTIC ITALIAN MEATBALLS/POLPETTE

POLPETTE IN BIANCO

My first recipe shared is what to cook for my dinner tonight. There are many alternative: with tomato (a special alternative to "ragù" for lasagne), as stuffed of vegetables, can be cook in pan, steamed (more light), in the oven.

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