Your Life A to Z

Polpettine

Posted:

Courtesy of: Chef Peter DeRuvo, EVO and Citrine

Serves 4

Ground beef, 20% fat, well chilled 1.5 lb
Ground Pork 1.0 lb
Ricotta cheese 1.0 lb
Salt 8 Tablespoons
Black pepper, ground 4 teaspoons
Sugar 4 teaspoons
Cayenne, ground 2 teaspoons
Sage Leaves, fresh chopped 4 Each
Rosemary, chopped fine 2 teaspoons
Parsley leaves, chopped ¼ Cup
Garlic, minced 4 Cloves
Bread Crumbs ½ Cup
Milk ½ Cup

Combine all ingredients and mix by hand until sticky and homogenous, but not warm. Make one
small ball and cook through to do a taste test. If necessary, reseason
mixture. Form into 2oz
balls and place on lipped baking sheet. Dampen or oil hands while forming balls to help make
them smooth and evenly shaped. Roast at 325 degrees until golden brown, about 1520
minutes.

Olive oil 3T
Onions 2ea
Garlic 2 cloves
White wine 2 cups
Lemon juice 1 each
Lemon slices, thin 4ea
Bay leaves 2ea
Salt and Pepper TT
Parsley leaves, whole ¼ cup

Preheat oven to 300 degrees. On a rangetop
in an ovenproof pot, sweat onions and garlic in
oil until soft and clear. Season well with salt and pepper and deglaze with white wine. Add bay
leaves, lemon juice, and meatballs and all pan juices into pot and place in oven. Braise for
about 1 to 1 ½ hours or until tender. Add lemon slices and parsley leaves to garnish.

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