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There are few things better than homemade meatballs. These Polpette Fritte hail from the northeastern region of Italy and combine spicy Italian sausage, ground turkey and beef with raisins, pine nuts and Parmesan. Roll this killer combo of sweetness and spice in breadcrumbs then saute them until golden brown for the perfect appetizer or addition to your favorite pasta. I enjoyed them tonight with orechiette tossed with garlic-infused olive oil and fresh parm. Pasta has never looked so good.
- YIELD: 20 meatballs
- 6 ounces spicy Italian sausage
- 6 ounces ground beef
- 6 ounces ground turkey
- 1/4 cup non-fat milk
- 1 1/4 cup Italian-style breadcrumbs
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 4 eggs
- 1 Tablespoon chopped Italian flat leaf parsley
- 1 Tablespoon pine nuts
- 1 Tablespoon raisins
- salt and pepper, to taste
- olive oil, for sauteing
- 1 Tablespoon water
Preheat the oven to 350ºF.
In a large bowl, combine the ground Italian sausage, ground beef, ground turkey, non-fat milk, ¼ cup breadcrumbs, minced garlic, grated Parmesan cheese, 2 lightly beaten eggs, chopped parsley, pine nuts, raisins, and salt and pepper. Use your hands to thoroughly combine all of the ingredients.
Use approximately 1½ tablespoons of the mixture (per meatball) to form the meatballs.
Beat together the remaining two eggs with 1 tablespoon of water. Coat the meatballs in the eggwash and then roll them in the remaining 1 cup of breadcrumbs.
Heat a large pan over medium-high heat and add enough olive oil to liberally coat the bottom of the pan.
Add the meatballs several at a time to the pan, careful not to crowd them together. Brown them for 2-3 minutes on all sides.
Transfer the browned meatballs to the oven and bake them for 10 minutes, or until they're fully cooked.
Drain the meatballs on paper towels and serve.
Recipe adapted from The Institute of Culinary Education.
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