Meatballs (Italian-American Style)
Polpetti (Stile Italiano-Americano)
by James Belardo
Ah, the infamous Italian-American meatball. This simple and delicious ball of succulent cooked meat is a great side to any meat-based pasta, it makes a great sandwich, and can be enjoyed on it’s own.
1-2 lbs. ground beef (you can also mix in ground pork and/or veal)
1-2 clove garlic, crushed and finely diced
1/2 onion, finely diced
1 tbsp olive oil
1/2 cup cut fresh Italian parsley
Salt and pepper to taste
2 cups Italian bread, made into crumbs. (Use whole wheat or multigrain if possible)
1/2 cup grated Pecorino Romano cheese (or Parmesan)
1.In a large bowl, mix all ingredients thoroughly
2. Roll into balls the size of an ice cream scoop.
3. Fry the balls in olive oil (use grape seed oil to raise oil temperature and prevent smoking).
* If you don’t like frying them, cook the balls on a broiler tray and bake at 375F degrees for about 25 minutes.
The Grape Gourmet
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