Authentic Italian Meatballs

These are a smaller size I use as appetizers or antipasti

Meatballs. I've long felt that if I could make the best meatball eva, I would be set for life. There's nothing fancy about it, but that's the point. A meatball is about as unassuming as food can get, but when done well, it packs more flavor and more soul per square inch than anything that humble has a right to do.

In most regions in Italy, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce. But feel free to do whatever you’d like with these lovelies. I often serve them in a cast-iron skillet with a bit of Pomodoro sauce and whole milk mozzarella.

I prefer using Salt Creek Farm beef. They are a local farm and pasture raises everything to exceedingly high standards. They also offer a Subscription Box delivered to your door, so check them out!.

I hope you give these a try. You will never think of meatballs in the same way again! Trust me:)

Photo by Freeze Dry Wholesales

Yield: 8

Author: Lauren Lane

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Authentic Meatballs (Polpette)

A meatball is about as unassuming as food can get, but when done well, it packs more flavor and more soul per square inch than anything that humble has a right to do.

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Ingredients

• 3 slices white bread, crusts removed, diced
• ⅓ cups of milk (or water)
• 1 pound ground beef (not lean) Salt Creek grass-fed preferred
• 1 pound ground pork
• 2 small cloves garlic, minced
• ¼ cup dry bread crumbs
• ⅓ cup minced or grated onion (you want this super fine)
• ¼ cup Italian flat-leaf parsley, chopped
• 1/2 cup freshly grated Pecorino or Parmigiano-Reggiano
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 egg, beaten with a fork
• ¾ cup of olive oil for frying (Cervasi recommended)
• ½ cup of white wine, broth, or water.

Instructions

1. Combine the ground meats, garlic, bread crumbs, parsley, onion, Parmesan, salt, pepper and egg, in a bowl. Add the bread/milk mixture.
2. Combine very lightly with your hands; you don't want to overwork the mixture or your meatballs will be tough. Using your hands, gently form the mixture into 1½ inch meatballs and place on a sheet pan.
3. If possible, place the formed meatballs in the refrigerator for ½ hour. This will help them stay together when frying.
4. Heat ½ of the olive oil in a large dutch oven. In batches, fry the meatballs. Don't overcrowd the pan and try not to move them around too much, so they get crispy. When the meatballs are brown and crisp, remove them from the pan and transfer to a plate lined with a paper towel. Repeat the process with the rest of the meatballs adding more oil as needed. Remove the rest of the meatballs to the plate. Proceed to the next step or serve immediately warm.
5. (Optional) In the empty pan, add the wine to "deglaze" (or remove the fried-on bits of meatballs). Then transfer meatballs back into the deglazed pan. You will want the liquid to come up about 1/4 of the way on the meatballs.
6. Cover and place in a 300 F oven for about 10- 15 minutes and serve.

Notes:

• Salt Creek Farm produces premium meats and pasture raises everything. They offer subscription boxes and ship around the county.

• In most regions in Italy, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce. But feel free to do whatever you'd like with these lovelies.

• If you serve it with spaghetti and red sauce, simply serve these meatballs on the side.

• You can substitute red wine for the white wine

• Make a double batch and freeze half after they are cooked

• Turn the heat down if the meatballs start to splatter oil

• Alternatively, you can bake meatballs at 425° until they're cooked through, about 15-17 minutes. They won't have those crispy bits but are still good!

• Serve the meatballs along with side pasta, over polenta, on a sandwich, or as an appetizer (make them smaller).

•To make the meatballs ahead, bake as directed and freeze in a single layer on a baking sheet. (Once they’re frozen, you can transfer them to a zip-top freezer bag.) To reheat, make a sauce or use your favorite jarred sauce ( I like Roa's) and heat the meatballs (from frozen) in the sauce in a covered saucepan until hot.

Calories

615.80

Fat (grams)

44.76

Sat. Fat (grams)

12.02

Carbs (grams)

14.41

Fiber (grams)

1.16

Net carbs

13.25

Sugar (grams)

3.44

Protein (grams)

35.08

Sodium (milligrams)

709.43

Cholesterol (grams)

131.96

© Lauren Lane

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