POLPETTINE!!! I can’t get enough of these meatballs..the smaller type, from any cuisine anywhere in the world. There are HUNDREDS of versions and every so often I create my own version based on what’s in the fridge. POLPETTINE DI SALSICCE E MANZO CON SALVIA, VINO, E PARMIGIANO is just one of them. How delicious does food sound in other languages? I think very. MINI MEATBALLS OF ITALIAN SAUSAGE AND GROUND BEEF WITH SAGE, RED WINE AND PARMIGIANO. Sounds better in Italian don’t you think? I’m not reinventing the wheel here, I ‘m creating using a specific traditional flavor combination. Beef and Sausage are commonly used in meatball making. Sage is so earthy and Parmigiano’s nutty complex flavor combined with a simmer in red wine, olive oil and garlic are simply amazing together. Towards the end I added a spoonful of crushed tomato just to balance it all out but not turning it into a pan of meat balls in sugo di pomodoro. Let’s create this delicious pan in your kitchen now shall we? ANDIAMO.
FOR 24 POLPETTINE:
1/2 LB. FRESH ITALIAN PORK SAUSAGE MEAT (NO FENNEL IS POSSIBLE)
1/2 LB. FRESH GROUND CHUCK BEEF (80% LEAN, 20 % FAT)
1/2 CUP PLAIN ITALIAN BREADCRUMBS SOAKED IN 3 TBS. HEAVY CREAM
1 LARGE OR JUMBO EGG BEATEN
2 FRESH SAGE LEAVES FINELY MINCED
2 CLOVES FRESH GARLIC FINELY MINCED
1/4 CUP FRESHLY GRATED PARMIGIANO REGGIANO
1/4 TSP. GROUND BLACK PEPPER
NO SALT ADDED BECAUSE THE COMBO OF THE SAUSAGE MEAT AND THE PARMIGIANO WILL ADD THE SALTINESS TO THE POLPETTINE
1/3 CUP RED WINE
1/3 CUP CHICKEN STOCK
PINCH OF SEA OR KOSHER SALT
EXTRA VIRGIN OLIVE OIL
1 TBS. CRUSHED ITALIAN TOMATOES
A FEW EXTRA SAGE LEAVES
1 PEELED FRESH GARLIC CLOVE
In a large stainless steel mixing bowl combine all the ingredients up to the Red Wine. Mix well, but just until it’s a homogenized mixture. Roll into small walnut sized balls. Place on a tray. In a large wide frying pan heat 2 tbs. of the olive oil and place as many meatballs as you can WITHOUT them touching each other. You may have to do this in 2 batches. This recipe makes around 24 meatballs. Brown the meatballs on all sides. Remove to a platter until you’ve finished frying them all. Add one more TBS of Olive Oil and the Garlic clove. Let this get fragrant and then add the wine and deglaze the pan. Get all the bits off the bottom of the pan and then add 1/3 cup of Chicken stock. Bring to a boil, then add the meatballs all in. Let them simmer for 15 minutes on medium/low. When you see most of the liquid is reduced, you’re almost done. Stir in the tomato. Pinch of salt. Remove to a serving platter and add a nice amount of freshly grated Parmigiano-Reggiano and garnish with sage leaves. OR, do it all right out of the pan (as shown in the picture).
Now you’re done. Serve as is, with bread to sop up those juices. Accompany with a side of sauteed greens like Broccoli Rabe or Escarole. Maybe some roasted potatoes or a seasoned Rice.