Polpette (Torpedo Shaped Meatballs)

Gourmet | January 2009

by Gina Marie Miraglia Eriquez






yield: Serves 12 (antipasto) with remaining meat mixture for sunday ragù

active time: 40 min

total time: 40 min
This is a true Italian feast: Little meatballs served with the antipasti come just before big meatballs in the ragù. Miraglia Eriquez's grandmother... more ›
Ingredients

2 cups coarse fresh bread crumbs (from an Italian or a French loaf)
1/3 cup whole milk
3/4 pound ground beef chuck
3/4 pound ground veal
3/4 pound ground pork (not lean)
3 garlic cloves, minced
1 3/4 cups grated Pecorino Romano (3 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup finely chopped flat-leaf parsley
1 1/2 cups vegetable oil

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Preparation

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.

Add meats, garlic, cheese, eggs, parsley, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to bread crumb mixture and blend with your hands until combined (do not overmix). Form 1 1/2 cups meat mixture into small torpedo-shaped meatballs (1 level tablespoon each). Reserve remaining 4 cups meat mixture for ragù .

Heat oil in a 10-inch heavy skillet over medium heat until it shimmers, then fry meatballs in 2 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer to paper towels using a slotted spoon and reserve oil for frying meatballs for ragù.

Read More http://www.epicurious.com/recipes/food/views/-em-Polpette-em-Torpedo-Shaped-Meatballs-351154#ixzz1jwWTGCpq