Homemade meatballs
This recipe for meatballs comes from a 1960’s grange cookbook and was titled Polpettes. I have used many many times and is always a huge favorite. It’s posted in it’s original form from this well used cookbook from the Italian Woman’s Club, which was located in Springfield Mass.
The recipe is very simple and quick to put together, who doesn’t love that. I have made notes to variations used but the calories are for the recipe as it stands in the book. We’ve made large batches of this recipe and froze them for later.
Polpette (homemade meatballs)
- 2 pounds ground beef (90% lean)
- 1 cup of ground pork or sweet Italian Sausage
- 2 cloves garlic (minced)
- 1/4 cup minced onion
- 2 eggs
- 1/4 cup freshly grated Romano cheese
- 1/8 cup chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 1 cup bread crumbs
- 1 cup broth
- Mix all ingredients well.
- Shape into balls approximately golf ball size.
- Bake on a cookie sheet in a 400 degree oven for 20 minutes.
- Place in stock pot and cook the last 10 minutes in tomato sauce and serve.
I like to add a dash or two of hot sauce to my mix and use salsa thinned with water in place of the broth. My preferred sauce recipe: 28oz can of crushed tomato (or fresh), 1-1/2 Tbsp of Oregano, 2 Tbsp of chopped Parsley and 1 clove of minced garlic. The calorie count above doesn’t reflect the sauce. Ground Chicken or Turkey can be used in place of the Italian sausage, you can make your own easily by added your own spices.
Awesome……I may copy get this recipe and serve some for Thanksgiving. Thanks!!!!!!Love,Luyah