Polpette Recipe

Name: Cardinales POLPETTE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 cups ground veal; 0.5 cups ground pork; 0.5 cups ground beef; 0.5 cups bread crumbs; 0.25 cups parmesan cheese, grated; 1 units egg; 2 tsp garlic, minced; 2 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups pine nuts

Inspired by Cardinale

Time1h

Serves4

veal, pork, and beef meatballs, sunday gravy, pine nuts

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Frequently paired with

The best thing to pair and share with POLPETTE

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PAOLO VARVARA CONTERNO MAGNUM BAROLO

full-bodied · rich · savory

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Ingredients

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Meatballs

1/2 cups ground veal

1/2 cups ground pork

1/2 cups ground beef

1/2 cups bread crumbs

1/4 cups Parmesan cheese, grated

1 units Egg

2 tsp Garlic, minced

2 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups Pine nuts

Method

Cooking Instructions

Prepare the Meatball Mixture

In a large bowl, combine the ground veal, ground pork, and ground beef. Add the bread crumbs, grated parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Form the Meatballs

Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Toast the Pine Nuts

In a small skillet over medium heat, toast the pine nuts until golden brown, about 3-4 minutes. Remove from heat and set aside.

Cook the Meatballs

Preheat your oven to 375°F (190°C). Bake the meatballs in the oven for 20-25 minutes or until cooked through.

Prepare the Sunday Gravy

In a large pot, add your favorite tomato sauce or homemade Sunday gravy. Bring to a simmer and add the cooked meatballs. Let them simmer in the sauce for an additional 15-20 minutes.

Serve

Serve the meatballs hot, topped with toasted pine nuts and extra parmesan cheese if desired.