Classic Meatballs 'Polpettine'

Staff Writer
Classic Meatballs 'Polpettine'
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
1187
Calories Per Serving
Deliver Ingredients
Makes
32 meatballs

Ingredients

  • 2 Pounds each of ground beef, veal, and pork
  • 1 Cup chopped fresh flat-leaf parsley
  • 4 cloves garlic, finely chopped
  • 1/2 Cup grated Parmesan cheese
  • 3 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.

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.

Nutritional Facts

Total Fat
76g
100%
Sugar
8g
N/A
Saturated Fat
27g
100%
Cholesterol
415mg
100%
Protein
97g
100%
Carbs
26g
9%
Vitamin A
151µg
17%
Vitamin B12
7µg
100%
Vitamin B6
2mg
100%
Vitamin C
26mg
44%
Vitamin D
2µg
N/A
Vitamin E
5mg
25%
Vitamin K
182µg
100%
Calcium
306mg
31%
Fiber
4g
17%
Folate (food)
78µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
15µg
N/A
Iron
9mg
51%
Magnesium
144mg
36%
Monounsaturated
35g
N/A
Niacin (B3)
28mg
100%
Phosphorus
1055mg
100%
Polyunsaturated
6g
N/A
Potassium
2100mg
60%
Riboflavin (B2)
1mg
81%
Sodium
1651mg
69%
Thiamin (B1)
2mg
100%
Trans
2g
N/A
Zinc
15mg
100%

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