Roman Polpette

Just when I thought I would never veer away from my Italian Polpette recipe or for that matter attempt to improve upon it, I came across several regional variations of Polpette. Instantly I knew I had to try out a Roman style ball. 

And these Roman Polpette are moist and delicious!

Ingredients:
1 1/2 cups fresh bread crumbs (made from slices of garlic bread)
1/2 cup milk 
1 lb. ground beef 
1 lb. ground pork
2 eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano cheese
2 tbs. finely chopped fresh flat-leaf parsley
3 tbs. finely chopped fresh basil
1/2 tbs. fresh oregano
1/4 tsp. nutmeg
3 garlic cloves, minced
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
3 tbs. olive oil 

Directions:
1. Take approximately 6 slices of garlic bread (or bread of choice) and place into a preheated 400 degree oven for 8 minutes on cookie sheet. Once toasted, place the bread into the food processor and pulse until you have bread crumbs.


2. In a small mixing bowl, place the bread crumbs and pour in the milk. Let bread crumbs sit 8-10 minutes or until milk is thoroughly absorbed by the bread. 


3. In a large mixing bowl, place the eggs and beat lightly.


4. Next add the ground sirloin, ground pork, cheese, parsley, basil, oregano, nutmeg, garlic, salt, and pepper to the beaten eggs. Mix ingredients with your hands just until combined. Roll the mixture into 2" meatballs and set aside while oil heats.


5. In dutch oven, heat olive oil. Then without crowding the meat, brown the meatballs (approximately 6 at a time), on all sides. It will take about 3 rounds at 6-8 minutes a round.

6. Set meatballs aside while you prepare Lulu's Marinara, see http://lulusdish.blogspot.com/2011/09/lulus-marinara.html for recipe.

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