Polpetta alla Sansevero

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

Minestra Maritata (Italian Wedding Soup)

Minestra Maritata

(Italian Wedding Soup)

Serves 8

(Italy)

Though it may be romantic to think so, Italians really do not serve  this soup at weddings,   Minestra Maritata literally translates as “Married Soup”, its American name  “Italian Wedding Soup” came from someone who was not familiar with Italian dialects who decided to translate "maritata" (married) as "wedding".  Italians call this soup, which is  made by combining together flavourful tiny meatballs with  broth and vegetables, maritata because all  the ingredients  blend or “marry” well together (
 “si sposano” in Italian).  In spite of its real history, please feel free to serve this delicious soup at your wedding if you'd like.

Ingredients

Meatballs:

8 ounces ground beef

8 ounces ground pork

1 small onion, micro-planed

1/3 cup chopped fresh Italian parsley

1 large egg, beaten

2 cloves  garlic, peeled and micro-planed 

½ cup Italian bread crumbs

1/2 cup grated Parmesan

1 teaspoon Kosher or sea salt

½ teaspoon  freshly ground black pepper

1/4 teaspoon freshly ground nutmeg

3 tablespoons of extra-virgin olive oil for frying

Soup:

12 cups chicken broth

 2  tablespoons  chopped fresh oregano or 1 1/2 teaspoons dried oregano, crushed

3 large carrots, roughly chopped

1 pound of escarole, trimmed and cut into 1/2 strips*

1 1/4  cups  dried pastina or acini di pepe pasta

 2 tablespoon freshly grated Parmesan, plus extra for garnish

 Kosher or sea salt, to taste

 freshly ground black pepper, taste

Preparation

1.  In a large mixing bowl combine the meatball ingredients and mix thoroughly.  Shape the meat mixture into ¾ to 1-inch diameter meatballs.  Bring the oil to the ripple stage in a frying and fry meatballs in batches (don't crowd the cooking meatballs) to a rich brown, 3 to 5 minutes (they may still be pink on the inside but that's ok, they'll finish cooking in the soup), add additional olive oil as necessary.  As the meatballs cook set them on aside on a paper towel lined dish, you should end up with about 30 meatballs.

2.  In a large pot over medium heat bring the chicken broth to a boil.  Add the carrots, escarole, the oregano, salt and black pepper to taste. 

3.  Reduce the heat to medium and add the meatballs.  Cook the meatballs  and carrots until  the carrots are softened. 

4.  Add the pasta and  cook until they are al dente, about 10 minutes.  Adjust seasoning to taste with salt and pepper. 

5.   Ladle the soup into individual serving bowls or into a large bowl for family service and serve accompanied by freshly grated  parmesan cheese and crusty Italian  or French bread.

* if you have trouble finding escarole you can substitute spinach or arugula (rocket)