Serves a Crowd

POLPETTINI: LITTLE MEATBALLS WITH MELTED FONTINA CENTERS

by:
September 30, 2009
2 Reviews
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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).
  2. 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.
  3. 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.
  4. 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
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