Polpette (meatballs) in Italy are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, breadcrumbs, and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, Polpette are typically the size of marbles, and are called polpettine!
- 1lb ground beef
- 1lb ground pork
- 2 eggs
- 1 cup breadcrumbs
- 1⁄3 cup Parmigiano cheese PDO
- 1teaspoon oregano
- 1 garlic clove, minced
- 1⁄4 onion, chopped
- 1 teaspoon of sweet basil
- salt and pepper
- spaghetti sauce, enough to cover meatballs
To prepare the meatballs with the dough: cut the crumble into pieces and pour it into a mixer with blades and chop until the crumble is reduced to crumbs.
In another bowl pour the two types of meat. Then add the oregano, a pinch of grated nutmeg and minced parsley. Finally, grated parmesan cheese and the crushed bread you have previously chopped together with the egg: mix everything with your hands, adjust salt and pepper and mix until you have obtained a homogeneous mixture. With the mixture obtained go to form balls.
Meanwhile, heat the oil in a non-stick pot, and when the oil is hot, place the meatballs, leaving them to bake on both sides for a couple of minutes. Then pour the tomato pulp and water, and continue cooking by lowering the flame for 15-20 minutes. Once ready you can enjoy your meatballs at the smoked sauce!