How to make Italian Polpettes

Polpettes are bite sized nuggets commonly comprised of meat, breadcrumbs, milk, eggs, and cheese. Polpettes are also usually served and/or cooked in a marinara sauce.

Ingredients

Marinara

• 1/2 cup extra virgin olive oil
• 4 to 5 fresh basil leaves
• 2 garlic cloves, peeled and smashes
• 2 cups water
• 2 tablespoons tomato paste
• 1 tablespoon kosher salt
• 1 tablespoon chopped fresh basil
• 1 tablespoon freshly ground black pepper

Polpettes

• 1 and 1/2 ground beef
• 1 tablespoon chopped fresh basil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 large eggs, beaten
• 1 cup grated Pecorino Romano cheese
• 1/2 of a baguette, ripped
• 1/2 cup 2% milk

Instructions

1. In a dutch oven, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes.
2. In the same dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil, basil leaves and basil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette.
3. Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose).
4. With wet hands, roll 1/4 cupfuls of mixture into balls. Place on a baking sheet or plate.
5. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.
6. Serve in a bowl
7. Optional: Garnish with extra Pecorino Romano cheese and basil.