Polpettini on Spoons
From More Great New England Recipes
Sauces Recipes | Meat Recipes
Preparation Time: 40 minutes
Start to Finish Time: 40 minutes
Yield: Yield: about 3 dozen meatballs
- 1/4 pound ground beef
- 1/4 pound ground pork
- 2 garlic cloves, minced
- 1 and 1/2 cups unseasoned bread crumbs
- 1/4 cup (1/2 ounce) grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- 2 teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
- Olive oil
- Garlicky Tomato Sauce
- Garnish: chopped fresh parsley
Heat oven to 200 degrees. In a large bowl, combine beef, pork, garlic, bread crumbs, cheese, parsley, eggs, salt, and pepper. Form very small (marble-sized) balls and place on a baking sheet.
Heat a cast-iron skillet with 1/4 inch olive oil over high setting. Fry meatballs about 1 minute per side, moving them around in pan to brown lightly on all sides. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt and pepper. Transfer to oven until you’ve cooked all meatballs.
To serve as an appetizer, 12 pieces at a time, place one meatball onto each of 12 decorative spoons and top with 2 teaspoons tomato sauce. Garnish with chopped parsley. Place a dozen spoons in a circle (handles pointing out) on a serving platter and serve immediately.
Garlicky Tomato Sauce
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 jar tomato puree
- Kosher or sea salt and freshly ground black pepper
In a saucepan over medium-high heat, sauté garlic in olive oil 2 to 3 minutes; do not brown. Add tomato and cook 5 minutes. Season to taste with salt and pepper.
Everything in Season
Not sure whether you've seasoned your meatballs (or your meatloaf, dumpling stuffing, or other raw mixture) correctly? Simply heat a small saute pan and fry a tablespoon or so of the raw mixture until it's cooked through. Taste for salt, pepper, or other seasonings and adjust as necessary.
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