Classic Meatballs 'Polpettine'

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Ingredients

  • 2 Pounds  each of ground beef, veal, and pork
  • 1 Cup  chopped fresh flat-leaf parsley
  • cloves garlic, finely chopped
  • 1/2 Cup  grated Parmesan cheese
  • whole eggs
  • 1 Cup  pulsed fresh breadcrumbs
  • 1/2 Cup  whole milk
  •   Olive oil, as needed
  • 4 Cups  homemade classic tomato sauce
  •   Salt and pepper, to taste

Lomonaco took some time away from running his busy New York City restaurants to take part in New York City’s Wine & Food Festival’s Meatball Madness. He dished out plates and plates of these balls at the event and was a runner-up at the event. 

Click here to read How to Make a Better Meatball

Directions

Combine the ground beef, pork, and veal in a large mixing bowl. Add the chopped parsley, garlic, cheese, and eggs, and mix well to incorporate.

Soak the fresh breadcrumbs in milk for 2 minutes, then add to the meat mixture and combine well. Season the meat mixture with salt and pepper; test the seasonings by cooking a tablespoon of the mixture in a skillet and tasting it. 

Set up a platter to hold the meatballs and begin forming the meat into 2-ounce size meatballs — an ice cream scoop may serve as a guide, or roughly 4 tablespoons worth will equal 2 ounces — and setting them on the platter while you continue to make meatballs. Keep the batches of meatballs refrigerated while continuing to make more meatballs. When they are all completed, keep cold until ready to cook.

Heat a large skillet over medium heat and put a small layer of olive oil in the bottom and heat for 30 seconds before adding several meatballs, in 1 layer, to cover the bottom of the skillet,  and cook and brown on all sides. Continue to cook the meatballs in batches by coating the bottom of the skillet with enough oil, heating, adding meatballs to the pan without overcrowding, and sautéing them on all sides. 

Add the tomato sauce to a large sauce pot and bring to a boil. Add the cooked meatballs and lower the sauce to a simmer; cook for 20 minutes. 

Serve immediately or cool and keep refrigerated 5 days.

Nutrition

Calories per serving:

2,037 calories

Dietary restrictions:

Low Carb Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

102%

Servings:

6
  • Fat 130g 200%
  • Carbs 25g 8%
  • Saturated 48g 240%
  • Fiber 4g 15%
  • Trans 4g
  • Sugars 8g
  • Monounsaturated 57g
  • Polyunsaturated 9g
  • Protein 181g 363%
  • Cholesterol 732mg 244%
  • Sodium 1,737mg 72%
  • Calcium 375mg 37%
  • Magnesium 235mg 59%
  • Potassium 3,498mg 100%
  • Iron 14mg 80%
  • Zinc 28mg 190%
  • Phosphorus 1,891mg 270%
  • Vitamin A 156µg 17%
  • Vitamin C 27mg 45%
  • Thiamin (B1) 3mg 223%
  • Riboflavin (B2) 2mg 139%
  • Niacin (B3) 52mg 262%
  • Vitamin B6 4mg 195%
  • Folic Acid (B9) 123µg 31%
  • Vitamin B12 13µg 209%
  • Vitamin D 3µg 1%
  • Vitamin E 5mg 26%
  • Vitamin K 179µg 224%
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