Andy M.
Certified Pretend Chef
MEATBALLS (POLPETTI)
1 Tb Olive Oil
1 Ea Small Onion, minced
3 Cl Garlic, minced
1 Lb Ground Beef
1 Lb Ground Veal
½ Lb Ground Pork
1¼ C Bread Crumbs
¾ C Pecorino Romano, grated
2 Tb Italian Parsley, chopped
TT S&P
3 Lg Eggs
2 Tb Oil
Place 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3 minutes or until the onion is translucent. Set aside to cool.
In a large bowl, thoroughly combine all the ingredients, except for the last oil amount. including the cooled onion mixture.
Shape the mixture into balls approximately the size of a large egg. You should end up with 24 meatballs.
Brown the meatballs in a hot skillet in the remaining olive oil.1 Add them to Sunday Ragu to complete cooking. Deglaze the pan with some of the sauce and return it to the pot.
1 Alternatively, place the meatballs on a rack in a half-sheet pan and bake in a 450ºF oven until well browned.
1 Tb Olive Oil
1 Ea Small Onion, minced
3 Cl Garlic, minced
1 Lb Ground Beef
1 Lb Ground Veal
½ Lb Ground Pork
1¼ C Bread Crumbs
¾ C Pecorino Romano, grated
2 Tb Italian Parsley, chopped
TT S&P
3 Lg Eggs
2 Tb Oil
Place 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3 minutes or until the onion is translucent. Set aside to cool.
In a large bowl, thoroughly combine all the ingredients, except for the last oil amount. including the cooled onion mixture.
Shape the mixture into balls approximately the size of a large egg. You should end up with 24 meatballs.
Brown the meatballs in a hot skillet in the remaining olive oil.1 Add them to Sunday Ragu to complete cooking. Deglaze the pan with some of the sauce and return it to the pot.
1 Alternatively, place the meatballs on a rack in a half-sheet pan and bake in a 450ºF oven until well browned.
Last edited: