Polpettone Alla Toscano, or Tuscan Meatballs Recipe |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles.This dish comes from the kind woman who runs the hotel.I should inform you all that American meatballs are missing the necessary addition of cured pork, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon! Ingredients:
4 cups breadcrumbs |
1/2 cup milk, at room temperature |
1 lb ground beef |
1/4 lb prosciutto, chopped fine |
1 egg, beaten |
1 teaspoon salt |
1/4 cup freshly chopped parsley |
1/4 cup grated parmesan cheese (get the good stuff ( trust me!) |
1 cup white flour |
4 tablespoons extra-virgin olive oil |
3 tablespoons grated carrots |
1/4 cup finely minced onion |
1/4 cup white wine |
2 cups tomato sauce |
parmesan cheese (to garnish) |
Directions:
1. Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
2. In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
3. Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated.
4. In a large sauté pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.
5. To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.
6. Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!
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