Thatsa Notta a Spicy Meataball

In Italy, the only time polpette --meatballs -- meet pasta is in the dictionary. Traditionally, you'll never find  spaghetti and meatballs together, ever. At Cantina del Vecchio, their smallish (about 1-inch in diameter) polpette are mild -- not spicy -- yet flavorful and served with a side of olive oil and rosemary roasted diced potatoes.  The meatballs are heated with plenty of fresh tomato sauce. About 5-6 meatballs are arranged in a small pile on a plate or "piatto fondo,"  deep plate or shallow bowl (like a pasta bowl). The sauce is spooned over the meatballs and the potatoes arranged around (no sauce on the potatoes). 

We use tenderloin pieces (those that are leftover from the tenderloin) and grind it together with veal scraps.  

Basically this easy recipe if comfort food in a tiny sphere. Form this into a loaf for delicious meatloaf. 

Polpette

Like all good Italian (and other) cooks, meatball texture is adjusted "all'occhio -- to the eye and feel for that matter. But here are the measurements. Adjust milk and bread to create a uniform mixture. 

1 1/4 pounds ground beef

1 1/4 pounds ground veal

1 cup finely chopped parsley

1 tsp. minced garlic

1 cup fresh finely grated Parmesan cheese

1/2 cup milk

3 eggs, lightly beaten

5 slices (or more) white bread, crusts removed, dipped in water, squeezed to remove excess water and crumbles

Salt and fresh ground pepper to taste

Preheat oven to 350-degrees F. Line a baking sheet with parchment and set aside. 

Combine all ingredients in a large bowl and mix until uniform. Form the mixture into 1 1/2-inch balls and arrange on a baking sheet (they will grow slightly). Bake for 15 minutes or until just cooked through. 

Heat in tomato sauce (see earlier recipe in this blog) and serve with potatoes arranged around the meatballs and sauce. Makes about 40-60 meatballs, depending on the size you roll them. 

Roasted Potatoes

2 pounds thin skinned white or gold potatoes, peeled and cut into 3/4-inch dice. 

1/4 cup olive oil

2 garlic cloves, peeled, uncut

1 Tbsp. fresh rosemary (not chopped)

Salt to taste

Preheat oven 400-degrees F.  Line a baking sheet with parchment. Toss all ingredients together and arrange on the baking sheet. Bake for 30 minutes, turning once or twice. Makes 6 servings.