Polpette (Italian Meatballs) Tarifi

Malzemeler

• 1 pound ground pork sweet Italian sausage1 pound ground beef2/3 cup finely minced shallot1/4 cup Italian seasoned breadcrumbs1/2 cup freshly grated Parmesan cheese3 eggs, lightly beaten1/2 cup whole milk1/2 teaspoon freshly ground black pepper (see note)1 cup water2 24-ounce bottles tomato purée5 garlic cloves, finely minced1 teaspoon Italian herb seasoning blendSalt, to tasteExtra virgin olive oil, about 2 TablespoonsFresh basil leavesAdditional grated Parmesan cheese, optional

Hazırlanışı

1. Combine sausage, ground beef, shallot, Parmesan cheese, and breadcrumbs in a large bowl. Use a wooden spoon to break up the ground meat and roughly mix ingredients together. Stir in beaten eggs, milk, and black pepper. Use your hands to mix all ingredients well.
2. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper or aluminum foil.
3. Pour water into a shallow bowl, and moisten fingertips and palms with water. Shape meatball mixture into about 40 ping-pong sized balls and place on the prepared sheet pan. When fingers become sticky, dip them in water.
4. Bake meatballs in the preheated oven until lightly browned and a bit underdone in the center, about 20 minutes. If meatballs are larger, adjust baking time.
5. Pour tomato purée into a large sauce pot or a Dutch oven set over medium-low heat. Stir in minced garlic and Italian herbs. Sample the sauce for seasoning, and adjust, if needed.
6. When sauce begins to bubble slightly, add meatballs and stir gently, coating all the meatballs with sauce. Keep meatballs and sauce at a low simmer and cook, uncovered, about 20 minutes.
7. To serve, place meatballs and sauce on a plate, drizzle with extra virgin olive oil, garnish with fresh basil leaves, and sprinkle with additional grated Parmesan cheese, if desired.

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