Name: Alibi Rooms Tre Polpette Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 lb ground beef (80/20); 0.5 lb ground lamb; 0.75 cup fresh Italian-style breadcrumbs; 3 tbsp whole milk; 1 each large egg; 0.25 cup grated Parmesan cheese; 1 tsp minced garlic; 2 tbsp finely chopped parsley; 1 tsp dried oregano; 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 2 tbsp olive oil (for searing); 1 tbsp extra-virgin olive oil; 2 cloves minced garlic; 28 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 1 tsp Kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cup water or red wine; 6 leaves fresh basil leaves (for finishing); 0.25 cup fresh grated Parmesan; 6 leaves fresh basil (thinly sliced, chiffonade); 1 each baguette or Italian loaf; 2 tbsp unsalted butter (softened); 1 tsp minced garlic; 1 tsp olive oil (for brushing bread); 0.125 tsp salt (for bread)

Method

Meatballs

Soak breadcrumbs

In a small bowl combine the breadcrumbs and whole milk. Stir and let sit 5 minutes until moistened.

Mix meatball ingredients

In a large mixing bowl add ground beef and ground lamb. Add the moistened breadcrumbs, beaten egg, grated Parmesan, minced garlic (1 tsp), chopped parsley, dried oregano, kosher salt, and black pepper. Using clean hands, gently combine until just combined — do not overwork or meatballs will be dense.

Portion and shape

Portion the mixture into 18–20 evenly sized meatballs (about 1.25–1.5 oz / 35–45 g each). Roll gently between your palms to form compact, round balls.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer (work in batches if necessary). Sear until browned on all sides, about 2–3 minutes per side, turning carefully with tongs. They should have a brown crust but do not need to be cooked through; remove and set on a plate.

Marinara Sauce

Start sauce

In a deep sauté pan or medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Add tomatoes

Stir in the crushed tomatoes and tomato paste until smooth. Add dried basil, dried oregano, sugar (if using), kosher salt, black pepper, and 1/4 cup water or red wine. Bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer for 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Occasionally spoon sauce over the meatballs to keep them moist.

Finish sauce

Once cooked, remove from heat and stir in fresh basil leaves torn or sliced. Taste and adjust seasoning with salt and pepper if needed.

Topping & Garlic Bread

Prepare garlic butter

In a small bowl combine softened butter, minced garlic (1 tsp), a teaspoon olive oil, and a pinch (1/8 tsp) salt. Mix until smooth.

Prepare bread

Slice the baguette or Italian loaf diagonally into 6–8 slices. Spread a thin layer of garlic butter on each slice.

Toast bread

Arrange slices on a baking sheet and broil or toast in a 425°F (220°C) oven for 3–5 minutes until golden and crisp at edges. Watch closely to avoid burning.

Assemble and top

Spoon hot marinara and meatballs into a shallow serving bowl. Place garlic bread alongside. Sprinkle each meatball with about 1/2 teaspoon fresh grated Parmesan and garnish the dish with the fresh basil chiffonade.