WEEKDAYS 1e|12c|p

Polpettini

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One bite won't be enough of these delicious meatballs!
skill level
Easy
time
1-30min
servings
over 12
cost
$
Contributed by :
It might be a finger food, but it's still a great appetizer. Whip some up for your next dinner party.

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ingredients
  • Extra virgin olive oil
  • 3 onions cut into 1/4-inch dice
  • Kosher salt
  • 3 cloves garlic (smashed and finely chopped)
  • 1/2 pound ground beef
  • 1/2 ground veal
  • 1/2 pound ground pork
  • 3 tablespoons finely chopped fresh rosemary
  • 3/4 cup freshly grated parmigiano
  • 1/4 cup water
  • 1/2 cup bread crumbs
  • 3 large eggs
  • 2 cups chicken stock
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    a bit of extra virgin olive oil
    3 onions cut into 1/4-inch dice
    kosher salt
    3 cloves garlic smashed and finely chopped
    Coat a large sauté pan with olive oil and bring to medium heat. Add the onions, season with salt, and cook until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
  • 2
    1/2 pound ground beef
    1/2 ground veal
    1/2 pound ground pork
    3 tablespoons finely chopped fresh rosemary
    3/4 cup freshly grated parmigiano
    1/4 cup water
    1/2 cup bread crumbs
    3 large eggs
    Transfer the onions to a large bowl and add the beef, veal, pork, rosemary, Parmigiano, 1/4 cup water, bread crumbs, and eggs; season generously with salt. use your hands to combine everything well. The mixture should be pretty loosey-goosey, so add 1 to 2 tablespoons more water if needed.
  • 3
    a bit of extra virgin olive oil
    Before cooking all the polpettini, make a 1- to 2-inch tester patty. in a small sauté pan, heat a bit of oil and cook the patty; when it's cook enough, taste it to make sure it's delicious - if it's not, re-season. When the tester tastes fabulous, roll the mixture into 1-inch balls.
  • 4
    2 cups chicken stock
    a bit of extra virgin olive oil
    Coat a large sauté pan with olive oil and bring it to high heat. Working in batches so you don't overcrowd the pan, cook the polpettini until brown on all side, then add 1/2 cup of the chicken stock and cook  until the stock has reduced by half, 2 to 3 minutes. Remove the polpettini and reserve in a warm spot. Repeat this process until all the polpettini are cooked. Stick them with rosemary toothpicks to serve. 
 
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