Description: Mike Carioscia | Founder
Recipe: Adapted from Marc Vetri
In Italy, meatballs (named polpette/polpetta) are generally eaten as a main course or in soup. This recipe is a classic and as old school as it comes! Every Italian region tends to make their meatballs a little different. Share below how you make yours and where it comes from for some more ideas.
1 pound ground pork
1 pound ground beef
5 slices white sandwich bread, torn
1 1/2 cups milk
2 1/2 cups freshly grated Parmesan cheese, plus more for garnish
1/2 cup grated pecorino cheese
6 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons salt
1/2 teaspoon freshly ground pepper
1 clove garlic, minced
1 1/2 cups flour
1/4 cup grapeseed oil
Combine pork, beef, bread, milk, eggs, parmesan, pecorino, parsley, salt, pepper, and garlic in a mixer. Mix on medium-low speed for 1 minute.
Scoop out 1/8-cup pieces of meat and gently roll them between your hands into balls (about the size of a golf ball). Don't compress the meat too much due to its softness. Put the flour in a bowl and toss the meatballs into the flour as you work.
Heat the grapeseed oil over medium heat in a large skillet. Add the floured balls and cook them until golden brown (about 10 minutes). The internal temperature should be about 160ºF.
Divide the meatballs among plates; sprinkle with parmesan and parsley.