Polpetta alla Sansevero
(Meatballs Sansevero)
serves 4 to 6
(Italian/American)
Normally meatballs are fried and then added to tomato sauce and cooked long and slow, and either served as a sandwich or as an accompaniment to pasta; My wife's favourite way to eat them though is as pictured . . . directly from the frying pan . . . no sauce, no pasta, no bread; just freshly fried. When I fry these she is usually close by for "quality control"; “. . .that one isn’t round, guess I’ll have to eat it now!”, “. . . that one's too small, guess I’ll have to dispose of it!”.
Ingredients
1 pound lean ground beef
1/2-pound ground lean pork or 1/2-pound of hot Italian sausage, removed from casing
1/2 cup fresh Italian parsley, finely chopped
1/2 cup Italian seasoned bread crumbs
2 cloves garlic, peeled and finely chopped
1 small yellow onion, peeled and finely chopped
1/2 cup of grated Parmesan or Romano cheese
1/4 teaspoon ground nutmeg
2 eggs, beaten
salt and pepper to taste
olive oil to fry with
Preparation
1. In a bowl, thoroughly combine the ground beef, ground pork (or sausage meat), breadcrumbs, garlic, onion, parsley, cheese, nutmeg, egg, and salt and pepper. Form mixture into golf ball sized meatballs; for a nicer finish roll each meatball in additional dry breadcrumb before frying, it will also give you one last opportunity to make them round.
2. Refrigerate the completed meatballs for about 1/2 hour before frying to allow them to set up and the flavours to mix.
3. Heat a large, heavy skillet over moderately high heat. Add oil and fry meatballs until browned on all sides.
4. After meatballs are browned, add them to your simmering tomato sauce and allow them to simmer for at least 1/2 to 1 hour . Serve accompanied by sauced pasta, as a sandwich, sliced as a pizza topping, or place 4 meatballs in an oven-proof rarebit cover with sauce, mozzarella and Parmesan cheese, bake in the oven until the mozzarella is bubbly and serve as "Meatballs Parmesan".
Next Week's Posting: Memphis Style Dry Rubbed Ribs
4. After meatballs are browned, add them to your simmering tomato sauce and allow them to simmer for at least 1/2 to 1 hour . Serve accompanied by sauced pasta, as a sandwich, sliced as a pizza topping, or place 4 meatballs in an oven-proof rarebit cover with sauce, mozzarella and Parmesan cheese, bake in the oven until the mozzarella is bubbly and serve as "Meatballs Parmesan".
Next Week's Posting: Memphis Style Dry Rubbed Ribs
