Polpette Recipe
Slow Braised Meatballs, Neapolitan Ragu, Narragansett Creamery Ricotta
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Ingredients
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Meatballs
Method
Preparation
- 1
Make the Meatballs
In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined. Form into meatballs, about 1.5 inches in diameter.
- 2
Sear the Meatballs
In a large skillet over medium heat, add a bit of oil. Sear the meatballs on all sides until golden brown, about 5-7 minutes. Remove and set aside.
- 3
Prepare the Ragu
In the same skillet, add diced onions and cook until translucent. Add crushed tomatoes and season with salt, pepper, and dried oregano. Bring to a simmer.
- 4
Braise the Meatballs
Return the meatballs to the skillet, cover, and let simmer on low heat for about 30-40 minutes, or until cooked through.
- 5
Serve
Serve the meatballs over pasta or polenta, topped with Neapolitan ragu and a dollop of Narragansett Creamery ricotta.
