Polpette alla Verbicarese (My Mom's meatballs)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds umami without dairy.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

Start by preparing the meatballs using 3 pounds of ground pork, 2 eggs, chopped parsley, pecorino cheese, and dried Italian breadcrumbs.

Use fresh breadcrumbs if preferred, made from a couple of days old bread grated on a cheese grater or blended in a blender.

Add 1/3 cup of water to the mixture, along with salt and black pepper.

Mix all ingredients together thoroughly with your hands until well combined.

Shape the mixture into small balls, about 1 inch in size, ensuring they are smooth and round.

For smaller meatballs, shape them to marble size for use in pasta dishes.

Preheat the oven to 400°F and place the meatballs on a baking sheet.

Bake the meatballs for about 20-25 minutes until cooked through and browned.

For frying, heat about half an inch of olive oil in a skillet until it sizzles when a spoon is placed in.

Fry the smaller meatballs in batches until golden brown, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens