Polpette done proper: Delectable meatballs that celebrate Italy, sandwiches, and tying the knot
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You don't have to wait a week to look at food I make in EuroCAST cookware. I'm posting regularly on Instagram, too. In fact, I've been cooking up something quietly in the background that's ready for its debut: EuroCAST Pro!
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This recipe makes a lot of meatballs, but because you can freeze them to use later in so many different ways, they will continue to delight you, over and over.
This makes sixty to seventy 1-inch meatballs.
1 lb ground dark meat turkey
1 lb sweet pork Italian sausage
2 cups fresh bread crumbs
7 cloves minced garlic
1/2 red onion, finely diced
2t. dried thyme
2t. dried parsley
1/4 cup half and half cream
Salt and pepper
The secret to meatballs with great taste is proper seasoning. But no one wants to taste a raw turkey and sausage mixture for salt levels. So make the meatball mixture, then cook one lonely, sacrificial meatball until done to test for seasoning. Then adjust the rest of the batch. It's a tiny move with gigantic benefit.
Mix all the ingredients above with clean hands until everything is incorporated.
In a small skillet and a swirl of olive oil, place one tablespoon of the mixture to cook thoroughly.
Taste your solitary, volunteer, cooked meatball for seasoning. Then, adjust the remainder of the mixture as needed for salt (or pepper).
Continue forming 1-inch balls. You should have about 60-70 of them when you're done.
Take 30 or so and freeze in a single layer.
In your largest EuroCAST skillet, add a few tablespoons of oil and fry meatballs on all sides. They will not be fully cooked through.
Then add to the simmering tomato sauce. (See below for my tomato sauce recipe.)
Simmer all meatballs over lowest heat, 35-40 minutes to complete the cooking for the pasta dish.
Using the meatballs for a week of amazing meals
EuroCAST saves a cook time -- and not just because clean-up is quick. The cookware is designed to be a bit more forgiving, with high-end, professional performance, so you can cook more food, with better results.
And so it is with these meatballs. Make them, freeze them, and deploy them in a bunch of different meals, using your Dutch oven, skillet, or sauce pans.
Ravioli and meatballs (polpette)
Stay tuned on our EuroCAST Pro Instagram feed (click here) for more tips and details on how to use these meatballs for fun, pleasure, and fame. In the meantime, dig into the ravioli and meatballs project by picking your favorite ravioli (I'm finding more and better choices at most grocery stores), and then making up the marinara sauce I featured in one of my past Recipes of the Week (see here).
You don't need a recipe to figure out how to make a fantastic meatball sub out of these meatballs and the marinara sauce. But if you want some direction ... again, sign up for our EuroCAST Pro Instagram feed here. In the meantime, just imagine what these would be like on a high-quality bread (sub style or otherwise), with excellent mozzarella, strips of grilled green peppers and onion ...
I know "wedding soup" sounds kind of romantic, but the phrase comes from "married soup", or, in Italian, minestra maritata, referring to lovely marriage of its ingredients. Find out more by signing up to our EuroCAST Pro IG feed!