I dub my Italianate beef meatballs with a nugget of cheese in the center polpette, which in Italian means āround foodāāas in meatball, fish ball, rice ballābecause it is a fun word to say and it describes their jolly, amenable nature. They accommodate meatball needs from cocktail-size tidbits for dipping into cherry tomato chutney (page 17) to large balls bouncing in a hearty red pasta sauce (page 73).
Recipe information
Yield
makes 2 pounds
Ingredients
Preparation
Step 1
Combine the bread crumbs and milk in a medium bowl and let soak for 5 minutes. Add all the remaining ingredients except the cheese, and knead with your hands until thoroughly blended. Cover and refrigerate for at least 1 hour, or up to overnight, to firm the meat and meld the flavors.
Step 2
To form the meatballs, roll them into 1- to 2-inch balls, depending on how you are going to use them. Press an indentation into the center of each ball, tuck in 1/2 to 1 teaspoon or so of the cheese, and then press the meat mixture over the indentation, enclosing the cheese in the center.
Step 3
SautƩ, grill, or braise, or cook as directed in individual recipes. (The uncooked meatballs will keep in the refrigerator for up to 2 days; they do not freeze well.)
