These meatballs are flatter and smaller than the Italian-American versions. In Italy, these would be served as a second course without pasta.
- 1/2 cup Partanna extra virgin olive oil
- 1 small onion, chopped fine
- 1/2 cup Pine Nuts
- 3 garlic cloves, chopped fine
- 1 cup Italian flat parsley, minced
- 2 teaspoons fennel seeds
- 2/3 cup fresh bread crumbs
- 3/4 cup ricotta
- 1/2 cup aged Parmigiano-Reggiano DOP, grated
- 1 tablespoon grated lemon zest
- 1 egg, beaten lightly
- 1/2 pound ground beef
- 1/2 pound ground pork
- Salt and pepper to taste
1 Recipe Quick Tomato Sauce
In a deep skillet, heat half the olive oil, then saute onion and pine nuts until golden, about 7 minutes. Add garlic and saute 2 minutes more; cool the onions and garlic to room temperature. In a large bowl, place all the remaining ingredients, add the onions, pine nuts, and garlic. Stir with a wooden spoon to combine. Season with salt and pepper and stir again.
Form polpetti by rolling the mixture into walnut-sized shapes and then flatten slightly (this will make them easier to cook.) Wipe out skillet and heat remaining olive oil. Saute the polpetti on both sides until browned, about 3-5 minutes a side. Remove from skillet with a slotted spoon and place on a plate or platter. If necessary, pour oil out of skillet and wipe clean.
Heat tomato sauce in skillet and then carefully add the polpetti. Cook at a simmer for 10-15 minutes until the meatballs are cooked through (test by cutting one in half).