In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Fancy-up spaghetti and meatballs with ‘polpette’ in this Karen Martini dish Polpette don’t have to be accompanied by pasta, so here are some alternatives for your next dinner party. As the cream is added late on in your recipe I’d suggest that the same process may work.
After cooked, wrapped each meatball in plastic wrap then put in freezer bags and can take out however many I need. I made a quarter batch of these (I was home alone) and then had the audacity to make a meatball sub on garlic bread. I love it because it’s quick and easy to make, and because you don’t need to boil a pot of water to cook the spaghetti to perfection.
Adapted from a recipe by David DiBari, chef-owner of The Cookery , Dobbs Ferry, New York. There’s only the two of us so I halved the recipe and used a can of Italian diced tomatoes and two spoonfuls of tomato paste. Then there’s shape, and here you want to make sure to get all the air out as you form the meatball.
In any case, making a tender meatball relies on a few basic principles: First there’s ratio, and about 20 percent of the meat mix should be fat. Made this for dinner- 1/2 organic pork, 1/2 grass fed beef- doubled the recipe and cooked in my own homemade sauce from my own canned tomatoes- delicious.
In this post look at the last paragraph before the recipe and click on amazing” and it will take you to the photo we are all oohing and aahing about. Lidia’s recipe calls for 8 (eight) cups of milk added in 2 cup intervals about every half hour as the liquid cooks down.