Best 2 Polpettine Italian Housewifes Meatballs Recipes
Get ready to tantalize your taste buds with the authentic flavors of Italy as we embark on a culinary journey to discover the best recipe for Polpettine, the quintessential Italian meatballs. This classic dish, often referred to as the Italian housewife's meatballs, is a labor of love that embodies the warmth and hospitality of Italian home cooking. Join us as we explore the secrets behind creating these delectable orbs of meat, which are sure to become a hit at any gathering, whether it's a cozy family dinner or an extravagant feast.
Here are our top 2 tried and tested recipes!
AUTHENTIC ITALIAN MEATBALLS/POLPETTE
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
Provided by janwithaplan
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together
- Form about the size of golf balls
- Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
- Simmer for at least 2 hours.
Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1
POLPETTINE - ITALIAN HOUSEWIFE'S MEATBALLS
Zia Tea, my Italian aunt, used to make meat balls when she had left over meat which did mot make another meal for the family. She stuffed it in her meat grinder, ground it and then added raw ground meat. She was not wealthy in terms of money, so she had plenty of fruit, veggies and herbs from her wildly growing garden, but could not afford to buy lots of meat and especially no costly cuts of meat. My mother, studying in Rome during the late 1950s and early 1960s, used to spend her holidays with zia Tea, whose husband worked as a fisher, and they were quite poor but shared everything they had with my mother. The meat they occasionally had was cheap horses' meat and the fish mostly salted codd which lay around in the kitchen cupboard. When I was a child, zia Tea and her husband run a pet store and had some more money, but not much. No more horse meat and salted codd, but some inexpensive beef or pork cuts, thinly sliced turkey or sometimes one of the rabbits from the pet store. Stocking up the left over meat which she ground for polpettine, she used whatever was on sale at the local butcher's, so it was never exactly the same polpettine. But they were the best I ever had in my life! You can use every kind of ground meat you like and adapt the amount of garlic to your taste. She didn't use a lot so that the lemony flavor and the sage and celery were not overwhelmed.
Provided by Mia in Germany
Categories Meat
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic, celery leaves and potato.
- In a mixing bowl combine ground meat, bread crumbs, grated lemon peel, salt, chopped garlic, sage and celery leaves, potato, two tablespoons olive oil and the egg.
- Knead like bread dough and slowly add some milk to make a soft dough.
- The meat dough should be smooth and homogenous.
- Shape into 2 inch meatballs, flatten to about 1 1/2 inch thickness and fry in olive oil until golden brown.
- My aunt served them with a salad of cooked green beans and potatoes, seasoned with nothing but salt, pepper and savory and drizzled with olive oil.
Tips:
- Use a combination of ground meats: This will help to create a more flavorful and juicy meatball.
- Don't overwork the meat: Overworking the meat will make the meatballs tough.
- Add some moisture to the meatball mixture: This can be done by adding eggs, bread crumbs, or grated vegetables.
- Season the meatball mixture well: Use a variety of herbs and spices to create a flavorful meatball.
- Form the meatballs into small, evenly sized balls: This will help them to cook evenly.
- Brown the meatballs before simmering them: This will help to seal in the flavor and prevent the meatballs from falling apart.
- Use a flavorful sauce to simmer the meatballs: This will help to add even more flavor to the meatballs.
- Serve the meatballs with your favorite sides: Some popular sides include spaghetti, mashed potatoes, or roasted vegetables.
Conclusion:
Polpette, or Italian meatballs, are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make delicious and flavorful polpette that your family and friends will love.
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