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1
Coat a large saute pan with olive oil and bring to medium heat.
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2
Add the onions, season with salt, and cook until soft and very aromatic, 8 to 10 minutes.
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3
Add the garlic and cook for 2 to 3 more minutes.
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4
Remove from the heat and cool.
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5
Transfer the onions to a large bowl and add the beef, veal, pork, rosemary, Parmigiano, 1/4 cup water, bread crumbs, and eggs; season generously with salt.
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6
Use your hands to combine everything wellits squishy and fun!
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7
The mixture should be pretty loosey-goosey, so add 1 to 2 tablespoons more water if needed.
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8
Before cooking all the polpettini, make a 1- to 2-inch tester patty.
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9
In a small saute pan, heat a bit of oil and cook the patty; when its cool enough, taste it to make sure its deliciousif its not, reseason.
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10
When the tester tastes fabulous, roll the mixture into 1-inch balls.
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11
Coat a large saute pan with olive oil and bring it to high heat.
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12
Working in batches so you dont overcrowd the pan, cook the polpettini until brown on all sides, then add 1/2 cup of the chicken stock and cook until the stock has reduced by half, 2 to 3 minutes.
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13
Remove the polpettini and reserve in a warm spot.
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14
Repeat this process until all the polpettini are cooked.
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15
Stick them with rosemary toothpicks to serve.
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16
Remember, a tester patty is a super-important step, so dont skip it!
