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Polpettini on Spoons

Yankee Plus Dec 2015


Polpettini on Spoons
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  • 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, saut
Updated Thursday, October 4th, 2007

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