Recipe courtesy of David Rocco
Polpette Di Peppe
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 952
- Total Fat
- 67
- Saturated Fat
- 20
- Carbohydrates
- 40
- Dietary Fiber
- 5
- Sugar
- 19
- Protein
- 44
- Cholesterol
- 182
- Sodium
- 1200
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
Ingredients
3 ounces Italian bread, crust removed
1 cup milk
1 pound ground beef
1 pound ground pork
1/2 cup raisins
1/2 cup pine nuts
Bunch fresh Italian parsley, finely chopped
4 fresh basil leaves, finely chopped
1 cup freshly grated Parmigiano Reggiano cheese
Salt and freshly ground black pepper
2 eggs, lightly beaten
1/2 cup extra-virgin olive oil
1 small onion, chopped
1 cup red wine
4 cups tomato puree
Directions
- Soak the bread in the milk for a few minutes, and remove excess milk by squeezing the bread with your hands. Break up the bread into small pieces and add to a mixing bowl with the ground pork, ground beef, raisins, pine nuts, parsley, basil, Parmigiano cheese, and salt and pepper.
- Add the eggs, and mix until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.
- In a large pot, heat the extra-virgin olive oil and cook the onion until translucent. Add the wine, and tomato puree, and bring it to a boil. Add the uncooked meatballs to the pot and let cook on medium heat until cooked through, about 30 minutes.