Ingredients
- Extra-virgin olive oil
- 1 1/2 cups diced (1/4-inch) Spanish onion
- Kosher salt
- 3 garlic cloves, smashed and finely chopped
- 3/4 pound each ground beef, veal, and pork
- 3 tablespoons finely chopped fresh rosemary leaves
- 3/4 cup grated Parmesan
- 6 tablespoons water
- 1/3 cup bread crumbs
- 3 large eggs
- 2 cups chicken stock
Directions
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!
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By MommaTz
Winston-Salem,NC
on February 23, 2013
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Absolutely loved this to try! Used italian sausage and beef all I had on hand and followed it to the T and amazingly enough family said the best they had ever eaten!
Really enjoy watching this episode and she makes cooking look idiot proof!
MommaTz
By vtunell
on March 25, 2012
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Great, tasty and easy. We really enjoyed these, my kids loved them.
By Chef #1203344
New Jersey
on March 18, 2012
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I modified this recipe slightly and used it as a guide for Rotini pasta and Meatballs. Not a fan of veal and didn't have rosemary. I added 1/4 tsp of crushed red pepper and a pinch of white pepper. I seasoned all the way through meaning, even with the salt in the meatballs, I also added a pinch of salt to the egg.
I sought to sear the meatballs quickly so that they could finish cooking in the sauce. THEY WERE DELICIOUS! I've tried Ina's "Real Meatball & Spaghetti" which is a good recipe but this one is my favorite so far!
Also, thanks to Ina's meatball recipe, I have discovered that you pretty much do need 1 teaspoon of salt per pound of meat whether beef, pork, chicken or meatballs. In my tester patty, I tried to add only 3/4 tsp salt to counter the parm but after tasting it, I still ending up adding another 1/4 teaspoon. The meatballs were well seasoned and delicous! If they last till tomorrow they'll be even better!!!
Read all 10 reviews