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Calabrese style meat balls
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Calabrese style meat balls
We are pleased to introduce you our good friend Pino, a real food & cuisine lover, with who we always have a lot of fun. He is sharing a recipe from his hometown, in Calabre, Italy. In his very enjoyable company, we are making « Polpette alla Calabrese » , Meatballs Calabre style. With this amazing guy, we are discovering tips & culinary secrets to make the best and very traditional Spaghetti Meatball.
Calabrese style meat balls
| Prep time: 30 minutes |
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| Cooking time: 1h |
| Servings or yield: Give about 24 meatballs (depending on size) |
| Difficulty level: Easy |
| 2 pounds of ground pork meat not to finely chopped by a butcher |
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| 2 eggs |
| 225 g of fresh ricotta cheese |
| 1 cup of milk |
| 1 large round bread for fresh breadcrumb. |
| Grated Pecorino cheese |
| Grated Parmesan or Romano cheese |
| Salt and pepper to taste |
| Fresh Parsley |
| Classic tomato sauce (see the recipe on our website) |
Preparation
Prepare your tomato sauce (see recipe on our website).
Take the breadcrumbs off the bread and put in a bowl. Add the milk , shredded Pork and mix well.
Minced fresh Parsley and add to mixture. Add the fresh eggs, fresh ricotta cheese, grated Pecorino and Parmesan or Romano cheese. Salt and pepper to taste and amalgamate all ingredients.
Shape the meatballs with your hands. Is it very important not to press the meat too hard this is one of Pino’s culinary secrets, with this technique, you will obtain tender, soft and juicy meatballs.
Take an oven deep hotplate and grease it with some olive oil and add the meatballs. Place in the center of the oven at 500˚F for about 10 to 15 minutes or until the meatballs are golden brown.
Meanwhile, Pino’s suggestion is to take a pause! This is one of our friend’s many culinary secrets you need to enjoy cooking! When the meatballs are ready, take tit out of the oven, set aside.
Go back to your sauce and tske the onion, carrots, celery & bouquet out. Stir with a whisk to make the sauce more homogenous. Delicately add he meatballs to the sauce. Cover and leave it to medium/low heat for about 45 minutes
Serve on pasta or as a side dish. John and Pino say “Buon appetito!”
Tips, Tricks + Culinary ideas
Preparation steps
1 - Prepare your sauce. Take the breadcrumbs off the bread and put in a bowl.
2 - Add the milk to the fresh breadcrumb.
3 - Mix it well.
4 - Add the shredded Pork.
5 - Minced the fresh Parsley.
6 - Add the parsley to the mixture.
7 - Add the fresh eggs.
8 - Add the fresh ricotta cheese.
9 - Add the grated Pecorino and Parmesan or Romano cheese.
10 - Salt and pepper to taste.
11 - Amalgamate it well.
12 - Preheat the oven at 500˚F. Take a pan and grease it with some olive oil.
13 - Shape the meatballs with your hands. Is it very important not to press the meat too hard this is one of Pino’s culinary secrets, with this technique, you will obtain tender, soft and juicy meatballs.
14 - Place the meatballs on the pan.
15 - Place in the center of the oven at 500˚F for about 10 to 15 minutes or until the meatballs are golden brown.
16 - In the meantime, Pino’s suggestion is to take a pause! This is one of our friend’s many culinary secrets you need to enjoy cooking! When he meatballs are ready, take tit out of the oven.
17 - Delicately add he meatballs to the sauce in the stockpot.
18 - Cover and leave it to medium/low heat for about 45 minutes. Serve on pasta or as a side dish. John and Pino say “Buon appetito!”
