Polpettini

Name: Polpettini
Yield: makes: approximately 80 to 100
Ingredients: Extra virgin olive oil; 3 onions, cut into 1/4-inch dice; Kosher salt; 3 cloves garlic, smashed and finely chopped; 1/2 pound ground beef; 1/2 pound ground veal; 1/2 pound ground pork; 3 tablespoons finely chopped fresh rosemary; 3/4 cup freshly grated Parmigiano; 1/2 cup bread crumbs; 3 large eggs; 2 cups chicken stock (see page 85)

December 9, 2011

Polpettini are delightful little Tuscan meatballs. I love them bite-size, but you can also take this mix and make one big log called a polpettone—either way, it’s delicious! And here’s a tip: For cute and easy serving, cut 1-inch rosemary sprigs to use as toothpicks.

Recipe notes

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