© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Pietro Criscuolo of Dongió, located in Milan at Via Corio, 3 (recipe found in GQ magazine, May 2005, and given to me by Phil Paccione)
Servings: about 40 meatballs
The secret to Pietro's meatball recipe lies in his using good meat and dropping the polpette straight into the sauce without frying them first. This produces a tender, almost sweet meatball.
1¾ pounds ground sirloin
6 tablespoons finely ground bread crumbs
6 heaping tablespoons Parmigiano-Reggiano, finely grated
1 to 2 teaspoon salt
pepper, freshly ground
3 pints, or more, tomato sauce—homemade or good quality jarred sauce
4 tablespoons olive oil
Place the meat in a large bowl. Add the eggs, bread crumbs, cheese, salt and pepper to taste. With you hands, knead the mixture until all the ingredients are thoroughly incorporated, about 1 minute—You will probably need to make the polpette a few times to determine the amount of bread crumbs and cheese you prefer in the mixture.
Add the sauce and olive oil to a large pot.
Form the meatballs so each is slightly smaller than a golf ball. Add to the sauce. Place the pot over a medium flame, bring to a simmer, then reduce heat and cook for 15 to 18 minutes. Remove from heat and keep covered or serve immediately. Remark to yourself how easy it all was.
I've made this recipe several times, and I no longer think about frying meatballs. Meatballs cooked in the sauce are tender, almost "fluffy", and the sauce is enriched with a nice meaty flavor from the meat. It truely is delicious! -clay