Polpettini
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Recipe author Anne Burrell believes her fiancé, Stuart Claxton, most likely fell in love with her because of these meatballs. "The recipe is called polpettini, which roughly means 'small' meatballs, but for Stuart, I usually make a different version—polpettone, which is the 'large' version," says chef Anne. "Maybe that's why he proposed?!" Anne suggests making these meatballs for your loved one: "They're perfect as an appetizer before the main course."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g beef
- 220 g of veal
- 220 g of minced pork
- 3 onions
- 3/4 cup Parmesan
- 0.5 cups breadcrumbs
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Recipes with similar ingredients: ground beef, minced veal, minced pork, onions, meatballs, breadcrumbs, eggs, rosemary
Cooking the dish according to the recipe:
- Grease a large skillet with olive oil and heat over medium heat. Add 3 diced onions, season with salt, and cook until softened, 8-10 minutes. Add 3 finely chopped garlic cloves and cook for another 2-3 minutes. Let cool.
- In a bowl, combine 220g each of ground beef, veal, and pork with the onion mixture, 3/4 cup Parmesan, 0.5 cup salt, and 1/2 cup salt. breadcrumbs, 1/4 cup water, 3 eggs, and 3 tablespoons finely chopped rosemary; season with salt. The mixture should be fairly soft; add another 1-2 tablespoons of water if necessary. Form the meat mixture into 2.5 cm balls.
- In a large skillet over high heat, fry the polpettini in olive oil in four batches, turning until golden brown. Add 1/2 cup chicken broth to each batch; cook until reduced by half, 2-3 minutes. Serve garnished with rosemary sprigs.
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