Ethnic, Specialty and International Recipes | Polpettini: Little Meatballs Braised in Tomatoes, Garlic and White Wine Recipe | | Print | |
| Appetizers, Tapas and Finger Food Recipes | |
 Makes 60 miniature meatballsIngredient: Meatballs: 1 pound ground pork
1 pound ground veal 3 ounces prosciutto, minced 1 Tablespoon kosher salt 2 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon fennel seeds 1 Tablespoon dried oregano 1 teaspoon dried thyme 1/2 yellow onion, minced finely 1/4 cup parsley, minced 1/2 cup (4 ounces) Parmigiano-Reggiano, grated 1 1/2 cups good-quality Italian breadcrumbs 1 cup fresh ricotta 1/4 cup milk 2 eggs, mixed with a fork Tomato, Garlic, Wine Braise:
2 Tablespoons olive oil 1 onion, chopped 1 carrot, chopped finely 1 clove garlic, minced 3/4 cup white wine 4 cups Muir Glen crushed tomatoes 1 cup chicken stock 1/2 cup basil, coarsely chopped + 1/4 cup for garnish 2 Tablespoons fresh oregano, minced 2 teaspoons kosher salt Grated Parmigiano-Reggiano for garnish
10 basil leaves, chiffonade Loaf of crusty bread, sliced
Toothpicks Methods/Steps:
Preheat oven to 400°F.
Form Meatballs: In a large mixing bowl, combine pork, veal, prosciutto, salt, garlic, pepper flakes, fennel seeds, oregano and thyme. Add the onion, parsley and Parmigiano-Reggiano and mix by hand. Add the breadcrumbs, ricotta and milk. Mix by hand. Add the eggs and stir until just barely incorporated (don’t overmix). Form the mixture into about 5 dozen 1-inch balls and place on two well-oiled sheet pans. Bake until browned, about 12 minutes. (Rotate pan halfway through).
Prepare Tomato-Wine Braise: In a large saucepan, heat oil over medium heat. When the oil is hot, add the onion and carrot and cook until the carrot is softened and the onion is translucent, about 6 minutes. Add garlic, then deglaze with the white wine and cook for 1 minute to evaporate wine. Then add the crushed tomatoes, stock, basil, oregano and salt. Increase heat to high and simmer for 5 minutes.
Finish Meatballs: Drain the fat off the meatballs. Transfer meatballs into a presentable ovenproof baking dish. Pour the braising liquid over them (it should barely cover the meatballs). Return to the oven and braise for 5-10 minutes until cooked through.
Serve: Garnished with Parmigiano-Reggiano and basil. Put crusty bread around the edge of the serving dish to sop up all the liquid. Put out toothpicks for serving.
Recipe created by Parties That Cook® www.PartiesThatCook.com. |
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