Classic Meatballs 'Polpettine'

Classic Meatballs 'Polpettine'
Staff Writer

Thinkstock/iStockphoto

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

6
Servings
219
Calories Per Serving
Deliver Ingredients

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

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
44mg
15%
Carbohydrate, by difference
27g
21%
Protein
17g
37%
Vitamin A, RAE
248µg
35%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
77mg
100%
Vitamin K (phylloquinone)
551µg
100%
Calcium, Ca
261mg
26%
Choline, total
43mg
10%
Fiber, total dietary
5g
20%
Folate, total
70µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
72mg
23%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
321mg
46%
Selenium, Se
20µg
36%
Sodium, Na
361mg
24%
Water
329g
12%
Zinc, Zn
2mg
25%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.