Ah, the almighty meatballs. No one really knows where exactly the dish came from, but it is enjoyed all over the world since there are millions of ways to prepare and enjoy this food. Meatballs are so versatile, it could be fried, baked, steamed, or even braised in sauce, and it’s not constrained to a single traditional form of consumption.
Generally, Americans prefer the Italian version with ground meat, herbs, and breadcrumbs rolled into a hearty sized ball and served with a typical red sauce. Here’s a recipe of polpetta that could feed four to six people.
- 1 kg. lean ground beef
- 1 Onion, minced
- 4 cloves garlic, minced
- 1 cup bread crumbs
- 4 eggs
- Mozzarella cheese cubes (one cube per meatball)
- Salt and pepper to taste
- Dried oregano and basil to taste
- Tomato sauce
1. Mix ground meat, salt, pepper, garlic, onion, dried oregano, dried basil, eggs in a bowl.
2. Cover mozzarella cheese cube in meat. Make two-inch balls.
3. Fill a shallow saucepan half way with tomato sauce and bring to a simmer
4. Place meatballs in sauce, leaving a half inch-gap between each ball. Add a cup of water and cover. Cook for 20 mins.
5. Flip each meatball and add water if needed. Continue cooking for another 20 minutes.
Banner photo lifted from Fabio Viviani‘s YouTube video.