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Meatballs (Sicilian Polpette)

italian-sicilian-polpettesWho doesn't love a hearty plate of pasta topped with authentic Italian meatballs? These juicy Italian polpettes infused with traditional flavours and simmered in a rich tomato sauce are a staple in Italian cuisine. This is a traditional Sicilian meatball recipe using a combination of beef, pork and veal.

1 cup fresh breadcrumbs, Italian breadcrumbs or the equivalent in roughly torn stale bread
1 cup Pecorino Romano or Parmesan Reggiano cheese, freshly grated
1 Tbsp. fresh parsley, finely minced
1-3 cloves garlic, finely grated
¼ small onion, finely grated
1 tsp. sea salt
¾ cup whole milk or half-and-half cream, as needed
2 large eggs
2 lbs ground meat 50% beef, 25% pork, 25% veal, or whichever combination of meats you prefer
tomato sauce, for simmering

To Serve:
cooked pasta
freshly grated Pecorino Romano or Parmesan Reggiano cheese
ricotta cheese
fresh basil leaves

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8) and line a sheet pan with parchment paper.

In a large bowl, combine the breadcrumbs, salt, grated cheese and parsley. Use a micro plane grater to finely grate in the garlic and onion (you want about 1½-2 tsp. of onion pulp).

Add the milk and eggs, then mix until totally combined. If the breadcrumbs and milk have seized up and gotten hard, add a few splashes of milk until it loosens enough to easily mix.

Add the meat and mix with a fork or your hands until the breadcrumb mixture is evenly distributed and the mixture is homogeneous. Be careful not to overmix or it will cause the meatballs to become tough.

Wet your hands and form the meat into whatever size balls you desire - I like them to be about ¼ cup big. Space them out evenly on the parchment-lined baking sheet.

Bake for about 7 minutes, then turn to the other side and bake for an additional 7 minutes. The meatballs should be nicely browned on two sides. While the meatballs are baking, prepare your sauce or have it heating up on the stove.

Place the meatballs directly into the sauce after cooking. Simmer on the lowest heat setting possible for approximately 1 hour. If you need to keep them for longer, turn off the heat and just let them sit in the sauce until ready to serve, then gently bring them back up to temperature.

Serve meatballs with al dente pasta, extra sauce, a sprinkle of cheese, a dollop of ricotta and a sprig of fresh basil.

Makes 16-20 meatballs.

Cook's Notes:

  • If the breadcrumbs and milk get hard while sitting in the bowl, add a few splashes of milk or water until it’s looser and easy to mix together.
  • Adding the meat at the end is key! Mix all other ingredients together first, and be careful not to overmix the meat, or it will become tough.
  • Use parchment paper on your pan will keep the meatballs from sticking to the pan, which will ruin their shape and make a huge mess to clean up.
  • Let your meat get to room temperature, or at least sit out for 10-15 minutes. Everything will be easier to combine if the meat isn’t too cold (just out of the refrigerator).
  • Use a cookie scoop or small ice cream scoop to portion the meatballs before rolling them out with your hands.
  • I like to rub my hands with a little oil when forming the meatballs. You don’t need any extra oil as long as you use parchment paper.
  • Be gentle with the meatballs. Roll them firmly, but don't pack them too tight.
  • It's okay if the meatballs don't cook all the way through in the oven, they will simmer in the sauce. The key is to get them browned on the outside.
  • For an extra indulgence, add some of the brown bits and drippings from the pan to the sauce.
  • If you're not ready to eat the meatballs when they're finished cooking, turn off the heat and let them sit in the sauce until ready, then warm them back up before serving. They will continue to get more tender as they sit and soak up all of the delicious sauce.