Just about anywhere you go in Italy, you'll find Meatballs ('polpette')! And just about anywhere you go, you'll find a different recipe for them. However, despite local variations, meatballs across the country of Italy mostly share a few key ingredients in common. We are partial to our Italian Grandma recipe, served in a quick tomato sauce.
¼tsppowdered red chili pepperOPTIONAL; or to taste
4tbspolive oil
Instructions
Make the Meatball Mix
Boil, peel and mash the yellow potatoes. Mix in 1 Tbs of olive oil and set aside.
In a medium bowl, mix together: pork, beef, grated Parmigiano Reggiano, parsley, salt, black pepper, minced garlic and nutmeg.
Beat one whole egg and add to the mix.
Add the mashed potatoes. Mix all ingredients thoroughly with a spoon or your hands.
Cover and refrigerate at least 2 hours. Even better? Let them rest for 8-24 hours to allow the flavors to develop.
Make the Sauce
Add several tablespoons of olive oil, the garlic, and tomato pulp or purée to a medium pot.
Bring the sauce to a boil then reduce heat. Add salt, red chili pepper and fresh basil to taste.
Simmer covered for 30 minutes. Remove the cloves of garlic from the sauce after the simmer.
Form and Fry the Meatballs
Form meatballs into 20-22 round balls. Coat each ball with fine breadcrumbs.
Add a high-heat oil (like peanut) to a skillet (about 2 inches or 5 cm high). Heat oil to around 355° F - 375° F (180° C - 190° C).
Fry the meatballs in batches. When the bottom of the meatballs brown, flip and continue frying until golden brown.
When you think the batch is done, remove one meatball and cut open to inspect. Meat should NOT be pink inside. When meatballs are finished frying, transfer to a surface covered with paper towels.
Simmer Meatballs
Bring tomato sauce to simmer. Add meatballs to the sauce. Simmer meatballs in sauce for 30 minutes and serve!