Polpette Recipe
Beef/Pork Ricotta Meatballs - Shaved Parmigiano - Basil Oil
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Ingredients
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Meatballs
Basil Oil
Finishing & Serving
Method
Meatballs
- 1
Prep ricotta and breadcrumbs
Place the ricotta in a fine-mesh strainer set over a bowl and drain for 15–20 minutes to remove excess whey. If pressed for time, whisk ricotta vigorously to smooth and remove some moisture. Combine the fresh breadcrumbs and grated Parmigiano in a small bowl.
- 2
Mix meatball ingredients
In a large bowl, add ground beef and ground pork. Add drained ricotta, egg, breadcrumb-Parmesan mixture, minced garlic, chopped parsley, dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Using clean hands, gently mix until just combined — avoid overworking so meatballs stay tender. Taste a small amount of the mixture by cooking a 1/2 teaspoon patty in a skillet to check seasoning and adjust salt/pepper if needed.
- 3
Shape meatballs
With lightly oiled hands, portion the mixture into 24 equal meatballs (each about 28–30 g / roughly walnut-sized). Roll gently to form smooth balls without compressing tightly.
- 4
Brown meatballs
Heat a large nonstick or stainless skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently, about 6–8 minutes total until golden but not fully cooked through. Remove browned meatballs to a plate.
- 5
Finish cooking
Reduce heat to medium-low, add remaining 1 tablespoon olive oil if skillet is dry. Return all meatballs to the pan, cover, and cook gently 6–8 minutes more until internal temperature reaches 71°C (160°F) or juices run clear. Alternatively transfer meatballs to a baking sheet and finish in a preheated 180°C (350°F) oven for 10–12 minutes.
Basil Oil
- 6
Blanch basil (optional for bright green oil)
Bring a small pot of water to a boil. Drop basil leaves in for 5–10 seconds, then transfer immediately to an ice bath. Pat dry thoroughly. Blanching reduces bitterness and helps keep the oil bright; you can skip this step if you prefer raw basil flavor.
- 7
Blend basil oil
In a blender or food processor, combine blanched or raw basil leaves, 120 ml extra-virgin olive oil, 1 tsp lemon juice (optional), and 1/4 tsp salt. Pulse and then blend until smooth and emulsified, about 20–30 seconds. If the oil heats and turns dark, let it cool; for a very smooth finish you can strain through a fine sieve or chinois to remove solids. Transfer to a small bowl or squeeze bottle and keep at room temperature.
Finishing & Serving
- 8
Plate meatballs
Arrange warm meatballs on a serving platter or over slices of crusty bread or polenta, if using. Spoon a little of the basil oil over the top — about 1–2 teaspoons per portion — to add aroma and color.
- 9
Add Parmigiano and garnish
Using a vegetable peeler, shave Parmigiano-Reggiano over the meatballs, distributing about 7–8 g per serving (total 30 g). Sprinkle a light pinch of coarse sea salt and tuck a couple of small basil leaves around the meatballs for garnish.
- 10
Serve
Serve immediately while hot. Leftover meatballs keep refrigerated up to 3 days; reheat in a 160°C (325°F) oven until warmed through, and drizzle with basil oil before serving.