omnivore italian appetizer/snack #appetizers #first courses & salads #italian #italy #meat & poultry #meatballs

Polpette

added by hog

20 servings

ingredients

1/4 cup extra virgin olive oil

6 cloves garlic

salt and pepper

6 cups fresh tomato concassé

or canned Italian plum tomatoes

1/2 bunch fresh basil

3 lbs ground beef

or pork (or combine the two)

2 whole eggs

large

1 cup Italian bread crumbs

non-flavored

1 cup Romano

or Parmesan Cheese, grated

4 cloves garlic

minced

1 whole white onion

chopped and sautéed with wine and herbs

1 tbsp oregano

chopped

2 tbsp parsley

chopped

cookware

	For the Sauce
1	Poach the garlic cloves in the olive oil over low heat with a pinch of salt and pepper until the garlic begins to brown.
2	Add the tomatoes and ½ of the basil. Simmer for about ½ an hour, adding a few tablespoons of water at a time to prevent the sauce from drying out. Continue to stir as the sauce simmers.
3	Remove from heat and cool to room temperature. Process in blender until smooth. Chop the remaining basil and add to the sauce. Season with salt and pepper.
	For the Meatballs
4	In a large bowl, mix the meat with eggs.
5	Then add bread crumbs, most of the cheese and salt and pepper.
6	Finally add minced garlic, onions and herbs.
7	Roll up the balls. Get the pan nice and hot. Add a squirt of vegetable oil. Cook meat balls until they are brown and crispy. Add the sauce and simmer for 30 minutes.
	To Serve
8	Serve on nice bamboo picks. Garnish with fresh grated cheese.