7 italian meatballs polpette Recipes

day old bread, cut into 1 inch cubes, ground beef, eggs, beaten, garlic, minced, grated pecorino cheese, chopped italian parsley, pine nuts, baked for 8 minutes in a 400 degree oven, kosher salt, fresh ground black pepper, extra virgin olive oil, basic tomato sauce ( )

ground beef, ground pork, eggs, breadcrumbs, parmesan cheese, oregano, garlic clove, minced, onion, chopped, sweet basil, salt and pepper, spaghetti sauce, enough to cover meatballs

stale country-style bread, crusts removed and cut into thick slices, milk (can use soy or rice or almond ), eggs, grated pecorino cheese (or parmigiano-reggiano), italian parsley, leaves chopped to yield 2 tbsp, basil, leaves chopped, garlic, thinly sliced, salt and pepper, extra-virgin olive oil, basic tomato sauce, extra-virgin olive oil, spanish onion, cut into 1/4 inch dice, garlic cloves, thinly sliced, chopped fresh thyme leaves (or 1 tbsp dried ), carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, kosher salt

salt, eggplants, to yield about 4 lb, peeled and cut into quarters lengthwise, day-old bread, eggs, pecorino, freshly grated, garlic, finely minced, italian parsley, chopped to yield 1/4 cup, fresh bread crumbs, extra-virgin olive oil, for frying

coarse fresh bread crumbs (from an italian or a french loaf), whole milk, ground beef chuck, ground veal, ground pork (not lean), garlic cloves, minced, grated pecorino romano (3 1/2 oz), eggs, lightly beaten, chopped flat-leaf parsley, vegetable oil