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Meatballs, and other Pasta sides... Oh yeah!

Things to have on hand:

Links to check out:

Pasta Sauces!
learn about beef
learn about group sized recipes
research recipes online
Exotic meats market online, recipes also... check it out. wow.

First of all, we'll look at MEATBALLS:

True Italian meatballs(circa 19th century)- -

MEATBALLS, Tuscan style:
Polpette Alla Toscana(from the Toscana Region)
Mix thoroughly together the following items:


2 lbs ground beef
1/2 cup chopped prosciutto (or boiled ham)
1 egg
1/2 tsp nutmeg
1/4 cup minced parsley
1/4 cup Parmesan cheese
salt&pepper to taste.
Form into ball the size and shape of eggs. Flatten a little, roll in fine bread crumbs, then pan-fry in olive oil.

MEATBALLS, Roman style:
Polpette Alla Romana(from the Lazio Region)
Bring 2 quarts water to a rapid boil in a large kettle. Place inside 1 cup each of the following chopped items: celery, carrot, onion, tomatoes; also salt&pepper to taste. Cook until the meat is tender. Save the broth as a base for soup except for 1 cup.

Grind the meat, and mix it thoroughly with:

1 cup chopped parsley
2 cloves garlic, minced
1/4 cup minced onion
1 cup broth
2 Tbsp grated Romano cheese
salt&pepper to taste.

Form into long rolls, like croquettes. Dip into 2 eggs, well-beaten and then into fine bread crumbs. Deep-fry in olive oil

MEATBALLS, Sicilian style:
Polpette Alla Siciliana(from the Sicilia Region)
Mix thoroughly the following items and form balls the size and shape of eggs:


2 lbs ground beef
1 cup chopped Italian sausage
1/2 cup grated Romano cheesez
1 cup pignon nuts
3 slices of bread soaked in a little milk
1 egg
1/2 cup seedless raisins
salt&pepper to taste.

Flatten a little, and pan-fry in oil or lard Top with Salsa di Uova e Agro di Limone, found by clicking on the following link

Here is a recipe to try utilizing meatballs, from the region of Alto Adige:
Polpette Con Verze- -
Saute 1/4 cup minced onion in 1/4 cup of butter. When delicately browned, add:

1 tsp rosemary
1/4 cup chopped parsley
salt&pepper to taste
1/4 tsp allspice
1/4 tsp cinnamon
1 lbs ground beef
1 1/2 lbs ground pork
1 cup of broken dry bread which was soaked in 1 cup of broth
*(see Roman meatball recipe above for a source of broth)
Mix this thoroughly and form ball the size and shape of eggs. Wrap each meatball into a leaf from a parboiled head of Savoy cabbage and skewer it with a toothpick. Place these in a casserole dish lined with 1/4 cup of melted butter. Add 1/2 cup water, cover and let cook slowly for about an hour. Serve with boiled potates or polenta.

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