Categories: Beef

Ingredients

• Olive oil
• 3 onions, diced
• Salt
• 3 garlic cloves, finely chopped
• 1/2 lb. ground beef
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• 3/4 cup Parmigiano
• 1/2 cup breadcrumbs
• 1/4 cup water
• 3 eggs
• 3 tbsp rosemary, finely chopped
• 2 cups chicken stock
• Rosemary sprigs, for serving

Directions

1. Coat a large skillet with olive oil and heat over medium heat. Add onions, season with salt and cook until soft, 8 to 10 minutes. Add garlic and cook 2 to 3 more minutes. Let cool.

2. Mix ground beef, veal and pork with the onion mixture, Parmigiano, breadcrumbs, water, eggs, and rosemary; season with salt. The mixture should be pretty loosey-goosey; add 1 to 2 tbsp more water if needed. Roll into 1-inch balls.

3. Working in 4 batches, cook the polpettini in olive oil in a large skillet over high heat, turning, until browned. Add 1/2 cup chicken stock to each batch; cook until reduced by half, 2 to 3 minutes. Serve on rosemary sprig “toothpicks.”

Email to a friend | Print this recipe | Back