Polpette al sugo (Meatballs)

While foreigners are accustomed to the famous Italian dish Spaghetti & Meatballs, what they don’t realize is that it doesn’t exist in Italy. 
In Italy there is nothing humdrum or mundane about meatballs. In many culinary traditions—from North Africa to the Middle East and Asia—ground or crushed meat in the shape of balls or patties often yield the most exotic, unique and delicious tastes. So, when Italians make beef or veal meatballs (
polpette),you can be sure some special ingredients are always added to lift them out of the ordinary—such as adding garlic, parsley, eggs and sometimes even Parmigiano, mortadella or bechamel to the ground beef. Though the Italians’ fondness for polpette can’t rival the Americans’ love for hamburgers, it is certain that meatballs and their many variations must be included among the favorite recipes of Italian cuisine.
Although polpette cooked in a tomato sauce and served with pasta may be what most Americans first imagine when they think of meatballs, this dish is virtually nonexistent in Italy—though a variation of polpette in tomato sauce is found in southern Italy, it is served as a main course and not with pasta.
Italian meatloaf or polpettone—which literally means “big meatball”—is another classic of Italian cuisine. There are variations of polpettone in just about every region of the country. In southern Italy, polpettone is often served with a tomato sauce that is prepared directly in the pan with some onions and diced canned tomatoes. In this variation, you’ll baste the polpettone with the tomato sauce. Remember to scrape the bottom of the pan well, or deglaze it, so that the delicious brown juices and meat bits are blended into the sauce.  Leftover polpettone makes for delicious sandwiches. Add a slice of mozzarella or any other tasty, melting cheese to a slice of polpettone, grill or broil it until hot, and serve between two slices of toasted ciabatta bread or a baguette—the renowned classic French bread that has become increasingly popular in Italy.
Both polpette and polpettone are usually big hits with kids in Italy. In fact, though blatant bribery is spurned by today’s child psychologists, no doubt some Italian mothers still hold out the promise of a delicious polpette dinner in exchange for performing some household chore or homework assignmen

Polpette al sugo (Meatballs)


350g (12oz) of minced veal
350g (12 oz) of minced beef
150g (5oz) of minced mortadella
1/2 cup of bread crumbs 
50g (2oz) of pecorino
1 egg
1/4 cup olive oil
1 lemon (zest)
3 minced cloves of garlic
2 tbsp of chopped parsley 
Salt
Pepper
Peanut Oil (for frying)
Flour to roll the meat balls
A big pan of tomato sauce

A pan with tomato sauce 

In a big bowl mix all the ingredients (except the peanut oil and flour), and let rest for one hour in a refrigerator.  Make the meat balls in a size of a golf ball and roll in flour.  Fry the meat balls in hot oil until golden brown, if you would like a lighter version you can bake it in a 220C / 420F for 15 minutes.  Add the meat balls to slow cook into the tomato sauce.  Cook in low heat for one hour. 



Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!