Polpette Recipe
veal, pork, prosciutto & ricotta meatballs, binaco dinapoli passata
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Ingredients
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Meatballs
Sauce
Method
Meatball Preparation
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine ground veal, ground pork, chopped prosciutto, ricotta cheese, bread crumbs, grated Parmesan cheese, minced garlic, egg, salt, black pepper, and chopped parsley. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
- 3
Cook the Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
Sauce Preparation
- 4
- 5
Combine Meatballs with Sauce
Return the meatballs to the skillet, cover, and let simmer in the sauce for about 15-20 minutes, allowing the flavors to meld.
Serving
- 6
Serve
Serve the meatballs hot, garnished with additional fresh basil or parsley if desired. Enjoy with pasta or crusty bread.
