Polpettini Recipe

Name: Polpettini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 1/2 cups diced (1/4-inch) Spanish onion; Kosher salt; 3 garlic cloves, smashed and finely chopped; 3/4 pound each ground beef, veal, and pork; 3 tablespoons finely chopped fresh rosemary leaves; 3/4 cup grated Parmesan; 6 tablespoons water; 1/3 cup bread crumbs; 3 large eggs; 2 cups chicken stock

Servings: persons

Extra-virgin olive oil
1 1/2 cups diced (1/4-inch) Spanish onion
Kosher salt
3 garlic cloves, smashed and finely chopped
3/4 pound each ground beef, veal, and pork
3 tablespoons finely chopped fresh rosemary leaves
3/4 cup grated Parmesan
6 tablespoons water
1/3 cup bread crumbs
3 large eggs
2 cups chicken stock

1
Coat a large saute pan with olive oil and put the pan over medium heat.
2
Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes.
3
Add the garlic and cook for 2 to 3 more minutes.
4
Remove from the heat and cool.
5
In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs.
6
Season generously with salt and add the cooked onions and garlic.
7
Combine until well mixed.
8
(Squish with your hands, it's fun!)
9
Make a small patty of the meat mixture.
10
Cook it and eat it.
11
This is a tester patty to check and see if the seasoning is correct (it will probably need salt).
12
Adjust the seasoning, if needed.
13
Roll the meat mixture into 3/4-inch meatballs.
14
Coat a large saute pan with olive oil and put over high heat.
15
Working in batches, cook the polpettini until they are brown on all sides.
16
Add half a cup of chicken stock and cook until the stock has reduced by half.
17
Remove to serving platters.
18
Repeat this process until all the polpettini are cooked and serve immediately.
19
Buonissimo!

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra-virgin olive oil, 1 1/2 cups diced (1/4-inch) Spanish onion, Kosher salt, 3 garlic cloves, smashed and finely chopped, and more.

Yes, Polpettini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polpettini

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