| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 40 servings |
Ingredients
- Extra-virgin olive oil
- 1 1/2 cups diced (1/4-inch) Spanish onion
- Kosher salt
- 3 garlic cloves, smashed and finely chopped
- 3/4 pound each ground beef, veal, and pork
- 3 tablespoons finely chopped fresh rosemary leaves
- 3/4 cup grated Parmesan
- 6 tablespoons water
- 1/3 cup bread crumbs
- 3 large eggs
- 2 cups chicken stock
Instructions
- Coat a large saute pan with olive oil and put the pan over medium heat. Add the onions, season with salt, to taste, and saute until they are translucent and aromatic but have no color, about 5 to 6 minutes. Add the garlic and cook for 2 to 3 more minutes. Remove from the heat and cool.
- In a large bowl, combine the meats, rosemary, Parmesan, water, bread crumbs, and eggs. Season generously with salt and add the cooked onions and garlic. Combine until well mixed. (Squish with your hands, it’s fun!)
- Make a small patty of the meat mixture. Cook it and eat it. This is a tester patty to check and see if the seasoning is correct (it will probably need salt). Adjust the seasoning, if needed.
- Roll the meat mixture into 3/4-inch meatballs. Coat a large saute pan with olive oil and put over high heat. Working in batches, cook the polpettini until they are brown on all sides. Add half a cup of chicken stock and cook until the stock has reduced by half. Remove to serving platters. Repeat this process until all the polpettini are cooked and serve immediately. Buonissimo!
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 84 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 35 mg |
| Sodium | 126 mg |
Reviews
We absolutely love this recipe and probably do it once a month or so. To us, this is comfort food. Rosemary is a wonderful flavor addition without being overpowering. The only thing we do differently is use half pork and half beef because ground veal doesn’t seem to be available anymore.
Absolutely loved this to try! Used italian sausage and beef all I had on hand and followed it to the T and amazingly enough family said the best they had ever eaten!
Really enjoy watching this episode and she makes cooking look idiot proof!
MommaTz
Really enjoy watching this episode and she makes cooking look idiot proof!
MommaTz
Great, tasty and easy. We really enjoyed these, my kids loved them.
I modified this recipe slightly and used it as a guide for Rotini pasta and Meatballs. Not a fan of veal and didn’t have rosemary. I added 1/4 tsp of crushed red pepper and a pinch of white pepper. I seasoned all the way through meaning, even with the salt in the meatballs, I also added a pinch of salt to the egg.
I sought to sear the meatballs quickly so that they could finish cooking in the sauce. THEY WERE DELICIOUS! I’ve tried Ina’s “Real Meatball & Spaghetti” which is a good recipe but this one is my favorite so far!
Also, thanks to Ina’s meatball recipe, I have discovered that you pretty much do need 1 teaspoon of salt per pound of meat whether beef, pork, chicken or meatballs. In my tester patty, I tried to add only 3/4 tsp salt to counter the parm but after tasting it, I still ending up adding another 1/4 teaspoon. The meatballs were well seasoned and delicous! If they last till tomorrow they’ll be even better!!!
Anne is my FAVORITE chef on the food network, so when she came out with her own cookbook, it was a “must have”! And yes, this recipe is in it! I just made a double batch of polpettini, and all I could say when they were finished was… “DAMN! LOOK AT ME COOKING LIKE A ROCK STAR!!! I baked them instead of cooking them on the stove, after all, it is my kitchen, right? Lol! Anne, if you ever read this yourself, THANK YOU, THANK YOU, THANK YOU!!! I consider myself to be a pretty good cook, but my roommate has never told me my food was addicting, but he is now! At least, when his mouth isn’t full of meatballs…lol! Rock on!
These are really good. I followed the recipe exactly (I like to do that the first time and the ratio of all ingredients is great in my opinion. The rosemary sounded like a lot but is just right. They were quick and easy. I got 139 meatballs (!!! so have someplace to put them if you’re not cooking right away. I put foil-lined cookie sheets on counter and that way had no mess to clean. My boyfriend helped roll meatballs – which he enjoys (? and he really liked them also. I will definitely make again. I think these would be good for dinner as well as a cocktail party, snack or kid’s “finger-food”.
This recipe is a keeper! Its the prefect balance of all the ingredients. I particularly like the ratio and types of meats in this dish. I threw a couple dozen in the freezer and they came out just as tasty. Even my mom whose the meatball queen gave the approval. Thanks Anne!
yum! : ] I have soft spot for meatballs, and I was unsure whether to try this recipe as I thought it would be similar to Anne’s other meatball recipe and so not worth it.
But boy was I wrong! Adding rosemary leaves and cooking it in chicken stock gives it a unique flavor, this is no ordinary meatball.
I used Anne Burrell’s homemade chicken stock which I’d made and frozen a week earlier. After the stock cooked down, I removed the meatballs to my platter and added a tiny splash of heavy cream to the reduced stock to create a gravy.
I had made yorkshire pudding [alex’s recipe] and it soaked up the gravy nicely.
Do make!
Amazing! You have to make these! I stuffed them with fontina cheese, too. So good!
Made these last week in preparation for grandchildren visiting. Sooo good. Almost too good because I ate five of them before I got them into the freezer. Yes, golf ball size too! I did the frying up and tasting of the meat as Anne suggested. That is so helpful for refining the seasoning. Otherwise, it’s really all guesswork. Added a tad more of the red pepper flakes as a result of the taste test because I knew the children like their food a little spicier. Just delicious! Love Anne’s recipes and her enthusiasm as well. I’m thinking of making the recipe again soon. Using a small size scoop would make it fast to prep and brown. Probably would also eliminate the oven cooking, and then just freeze and have it finish cooking, if it need it, in the marinara sauce after defrosting.