Polpette di Carne are just meatballs. AGAIN the Italians can make something so crude sounding in English sound so fab in their language. Anyway, these polpette are often served with a tomato sauce, but in my house, they are fried up and served as is, usually with a side salad – after the pasta of course. Speaking of which, Italians do not eat spaghetti with meatballs. They don’t mix the two. More on this subject can be found in this excellent article from the Smithsonian www.smithsonianmag.com. Make sure to scroll down to the end of the page to have a look at one of the sweetest scenes from the Disney movie, “Lady and the Tramp.”
24 ounces ground beef
6 ounces Italian sausage (casing removed)
2 cloves garlic minced
1/4 cup chopped fresh parsley
1/2 cup breadcrumbs
3/4 cup Pecorino or Parmesan cheese
1/4 cup heavy cream
1 egg yolk
oil for frying
1. In a large bowl, mix ground beef and sausage.
2. Add garlic, parsley, breadcrumbs and cheese. Mix by hand until all ingredients are incorporated.
3. Add cream, egg, salt and pepper working again by hand and making sure all ingredients are mixed.
4. Form meatballs into the shape of a somewhat flattened tennis ball.
5. In a large skillet, heat cooking oil on medium-high heat. Add the meatballs, working in batches if necessary, cook for about 4-5 minutes on each side. Lower heat to medium and cook until golden, about another 5-8 minutes.
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