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Tex's Polpettine

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Serves 6-8 | Prep Time 15 minutes | Cook Time 30-40 minutes

Why I Love This Recipe

My friend from back in the college days, 44 years ago, was fortunate enough to go to New Orleans and find work with Emeril. He worked hard and now is a renowned restaurant owner. A couple years ago, he traveled to Italy and when he came back, he had his executive chefs recreate a version of the little meatballs all so common in Italy. These are creamy and unlike any meatball you may have tasted, because it has an ingredient you may never have thought to use. I lost his original recipe when my old computer passed into cyberspace, but my memory is good enough to recreate it.

Submitted by: "Bob Municchi"

Ingredients You'll Need

2 tbsp olive oil
1 pound ground beef 80/20
1 pound ground pork
1/4 cup grated cheese
2 cups mashed potatoes
3 slices white bread crust removed and cubed
1 cup light cream or half and half
1 tbsp chopped basil
1/2 cup chopped Italian parsley
1/2 tsp oregano
1 tsp salt
1 teaspoon ground black pepper
2 eggs beaten
1 1/2 cups panko breadcrumbs
about a 1/2 cup canola oil
Sprigs of rosemary


Heat oil in large skillet at medium heat

Add pork and ground beef into skillet and brown for 8-10 minutes or until done.

Add cheese and allow to melt into meat mix. Remove from heat and then drain and put into a bowl, cover with plastic wrap and refrigerate for 2 hours.

Take bread cubes and in a bowl add 1 cup light cream. Let soak and refrigerate.

In a large bowl, combine meat mixture, bread cubes, mashed potatoes, basil, oregano oregano, salt, and black pepper. Combine well using your hands.

Make meatballs about the size of a golf ball, put in egg wash, then roll into panko.

In a large skillet, heat 1/2 cup of canola oil until it reaches 350-375 degrees. brown meatballs, constantly rolling them until they are golden brown.

Plate meatballs and garnish with a sprig of rosemary.

Serve with either a marinara sauce on the side, or spoon a madeira reduction sauce over them.

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