ciao bella polpette (meatballs)
(2 ratings)
It took me a while to actually post this recipe because I never had it written down. My Mom always did it by eye. So I finally made some and measured the ingredients. There is nothing worse than hard meatballs. This will prove to be a very moist meatball recipe. I promise they will be the most tender meatballs you have ever had! Enjoy!
(2 ratings)
Ingredients For ciao bella polpette (meatballs)
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a double recipe for ciao bella salsa pomodoro (tomato sauce)
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3 lbground beef (85/15)
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5 slicewhite bread, crusts removed
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1/4 cmilk
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1 cparmesan cheese
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3 lgeggs, slightly beaten
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1 smonion, grated
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1/4 cfresh chopped parsley, or 2 tablespoons dry parsley
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3 cloveminced garlic, or 1/4 teaspoon garlic powder
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salt and pepper to taste
How To Make ciao bella polpette (meatballs)
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1Prepare a double recipe of Ciao Bella Salsa Pomodoro in a large stock pot. Allow to come to a simmer for 30 minutes.
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2While sauce is simmering, in a small bowl tear white bread into small pieces and soak with milk until well saturated. Mash with a fork until bread is broken down.
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3In a large bowl combine ground beef, bread with milk, parmesan cheese, eggs, grated onion, parsley, garlic and salt and pepper.
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4Scoop one ladle full of sauce right into the meat mixture and mix well. This is what will make the meatballs tender.
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5Shape into medium size meatballs using about 2-3 tablespoons of meat mixture. Drop into simmering sauce. Simmer far another 30-40 minutes until meatballs have cooked through and sauce is thickened.
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6Serve over you favorite pasta or have wonderful meatball subs. We always seem to eat all the meatballs and have left over sauce. So I freeze any left over sauce.
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