Polpette
ingredients
all
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.