Nonna's Italian Meatballs
Nonna's Italian Meatballs/Polpettone
The other day I made a large batch of meatballs. I make them very simple with few ingredients, keeping with my Italian upbringing and the way my mother taught me. I then lay them flat on a cookie sheet lined with wax paper, freeze them, place them in freezer bags and store for when I want to make pasta, lasagna, pasta al forno or this delicious wedding soup. I will always make a large batch of regular sized meatballs and mini ones. As I do, my mind wanders to the hours that I would spend rolling meatballs with my mother at the little kitchen table. What I didn't know then was that I was making memories that I cherish deeply and hopefully pass these traditions on to my children. Typically, the meat is a combination of ground pork, veal and beef. I prefer to use chicken or turkey instead of the veal but that of course is up to you! Let your taste buds be your guide!
Directions
- Line a cookie sheet with wax paper.
- Place ground meat in a large bowl and mix it together with your hands. Break apart any large pieces.
- Break in 2 eggs and mix together. Add salt and pepper. Easy on the salt as the cheese is salty.
- Add cheese and breadcrumbs. Mix it until you get a nice consistent form.
- Take a bit of meat in your hand and roll into a ball by keeping the meat in the palm of one hand and rolling with the palm of the other. You will have to play with it for a bit to see what amount you need for the size you are wanting to make.
- Press lightly as you roll and once done place on the sheet.
- Place in freezer and once frozen place them in freezer bags.
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