POLPETTINI: LITTLE MEATBALLS WITH MELTED FONTINA CENTERS

Author Notes: The is the perfect crowd pleasing recipe! People will be begging for more! —Bibby Gignilliat
Serves 24 as an appetizer
Meatballs
-
1
pound ground pork
-
1
pound ground veal
-
3
ounces prosciutto, minced
-
1
tablespoon diamond brand kosher salt
-
2
garlic cloves
-
1
teaspoon smoked paprika
-
1
teaspoon fennel seeds
-
1
tablespoon dried oregano
-
1
teaspoon dried thyme
-
1/2
yellow onion
-
1/4
cup parsley
-
1/2
cup Parmigiano-Reggiano, grated, plus more for garnish
-
1 1/2
cups Italian breadcrumbs
-
1
cup fresh ricotta
-
1/4
cup milk
-
2
eggs, mixed with a fork
-
4
ounces Fontina cheese, cut into 1/4-inch cubes
Tomato, Garlic, Wine Braise
-
2
tablespoons olive oil
-
1
onion, chopped
-
1
carrot, minced
-
3/4
cup white wine
-
4
cups crushed tomatoes
-
1
cup chicken stock
-
1/2
cup basil, coarsley chopped plus more for garnish
-
2
tablespoons fresh oregano
-
2
teaspoons kosher salt
-
1
loaf crusty bread
-
toothpicks
- Form Meatballs: In a large mixing bowl, combine pork, veal, prosciutto, salt, garlic, pepper flakes, fennel seeds, oregano and thyme. Add the onion, parsley and Parmigiano-Reggiano and mix by hand. Add the breadcrumbs, ricotta and milk. Mix by hand. Add the eggs and stir until just barely incorporated (don’t overmix). Form the mixture into 1-inch balls. Poke a hole in the center of each ball and fit a piece of Fontina in the hole. Cover with meat and place on two well-oiled sheet pans. Bake until browned, about 12 minutes. (Rotate pan halfway through).
- Prepare Tomato-Wine Braise: In a large saucepan, heat oil over medium heat. When the oil is hot, add the onion and carrot and cook until the carrot is softened and the onion is translucent, about 6 minutes. Add garlic, then deglaze with the white wine and cook for 1 minute to evaporate wine. Then add the crushed tomatoes, stock, basil, oregano and salt. Increase heat to high and simmer for 5 minutes.
- Finish Meatballs: Drain the fat off the meatballs. Transfer meatballs into a presentable ovenproof baking dish. Pour the braising liquid over them (it should barely cover the meatballs). Return to the oven and braise for 5-10 minutes until cooked through.
- Serve: Garnished with Parmigiano-Reggiano and basil. Put crusty bread around the edge of the serving dish to sop up all the liquid. Put out toothpicks for serving. Recipe created by Parties That Cook® www.PartiesThatCook.com
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Paprika
More Great Recipes:
Beef|Appetizer|Entree|Hors D'Oeuvre|Serves a Crowd|Fall|Winter|Christmas
Showing out of comments
over 3 years ago Dianecpa
The recipe doesn't say what temp for the oven, I am using 400...let you know how they come out!
over 8 years ago mariaraynal
I'm a fan of any dish with prosciutto and cheese, and I've always wanted to make meatballs that incorporate both. So, this goes on the list! Will report back!
Showing 2 out of 2 comments