Polpette Appetizer Recipe
Beef & Pork Meatballs, Arrabbiata or Marinara, Fried Basil, Parmigiano-Reggiano, Crostini, Whipped Ricotta, Fresh Basil
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Ingredients
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Meatballs
Sauce
Fried Basil
Whipped Ricotta
Crostini
Garnish
Method
Meatballs Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, eggs, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Using your hands, form the mixture into meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
- 3
Bake the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until cooked through and golden brown.
Fried Basil
- 4
Fry the Basil
In a small saucepan, heat olive oil over medium heat. Once hot, carefully add the fresh basil leaves and fry for about 30 seconds until crispy. Remove and drain on paper towels.
Whipped Ricotta
- 5
Whip the Ricotta
In a mixing bowl, whisk together the ricotta cheese, heavy cream, and salt until smooth and creamy.
Crostini Preparation
- 6
Prepare the Crostini
Preheat your oven to 375°F (190°C). Brush sliced baguette with olive oil and place on a baking sheet. Bake for about 10-12 minutes or until golden brown and crispy.
Assembly
- 7
Serve the Dish
On a serving platter, place the baked meatballs and top them with either Arrabbiata or Marinara sauce. Add a dollop of whipped ricotta, sprinkle with grated Parmigiano-Reggiano, and garnish with fried basil and fresh basil leaves. Serve with crostini on the side.
